Sirloin & New Gadgets = Delicious Cheap Grilled Beef

chef willie · Jul 8, 2011

Being semi-retired I can't justify ribeyes every time I want a steak. I found very thick sirloins at my favorite market for $3.75 a pound. Normally don't like sirloins as they can be a tough cut but I had a plan. I had recently purchased a Food Saver at Costco that included the marinade container and decided to road test it along with using a Jaccard. The steaks were about 1 1/2" thick but the Jaccard easily pierced them. Tossed in the container with Yoshidas Original marinade, hooked it up to the Food Saver & sucked the air out with the handy dandy hose. The theory being the vacumn created helps the marinade penetrate and shortens the marinade time. I gotta tell you, it worked like a charm! Preheated my el cheapo gas grill and tossed on the steaks. Flipped after about 10 minutes...first side looking real good. About another 5 minutes on side two and stuck my instant read in....125 IT. Pulled off the grill & let rest 15 minutes while the spuds & garlic bread finished. One of the best steaks I've ever eaten at about half the price of ribeyes. Tender, juicy, delicious pink beef with the Yoshida taste very pronounced throughout. Didn't need the A-1 at all. Highly recommend a Jaccard if you don't have one...wil be using this technique again with a chuckie or tri-tip. GF loved it....I was happy

just became my favorite gadget.....turned that sirloin into one great steak

oops, messy marinade container...operator error....included with the unit @ Costco....worked GREAT

nice color after only a 6 hour marinade....hoping for the best at this point

baker getting happy in that beef juice

looked real fine....yeah, no green, I know. More room for beef....

for the Bears out there.....no leftovers, every bit consumed

venture · Jul 8, 2011

I agree on the sirloins. One of the best tasting cuts of beef, but you can get a tough one here and there.

Careful with that jaccard, it takes germs from the outside to the inside, so it is no longer considered intact muscle meat.

If I could always depend on getting good "toppers" I would buy them all the time. Stronger true beef flavor than a tenderloin or rib eye. But we always play the compromise game with strong beef flavor versus tenderness, don't we? Thank God for fat to give is flavor in the more bland cuts.

Good luck and good smoking.

meateater · Jul 8, 2011

Looks great, I have the jaccard also, nice unit.

Bearcarver · Jul 8, 2011

Looks Great Willie!!!!

Thanks for showing the Great BearView too!!!!

OK, I have everything you're using, except the Jaccard, which I want to get, but I have to ask-----------

You said, "oops, messy marinade container...operator error."

What am I missing, and what was the error? Maybe you can keep me from doing whatever it is I'm not seeing.

Thanks,

Bear

chef willie · Jul 8, 2011

Bearcarver said:
Looks Great Willie!!!!

Thanks for showing the Great BearView too!!!!

OK, I have everything you're using, except the Jaccard, which I want to get, but I have to ask-----------

You said, "oops, messy marinade container...operator error."

What am I missing, and what was the error? Maybe you can keep me from doing whatever it is I'm not seeing.

Thanks,

Bear

Hah....I've 'misplaced' the manual and you know I'd a tad anal about that stuff. Sucked out the air & thought I had the container in the 'closed' position (twice) but I didn't. There were 2 knob positions that said 'closed'. As I pulled off the vac hose air whoosed back in causing the Yoshida to kick up everywhere. Third time was the charm on finding the right closed position but the goo was on the lid by that time. Luckily, the container design is a snap-lid kinda thing so the stuff didn't fly everywhere. Don't know if you're an Ebay user but the Jaccards are on there for about 15 bucks.

alelover · Jul 8, 2011

Nice job Willie. I always liked the flavor of sirloin but I never get them cause they're always tough and dry. Of course that's in a restaurant. So I never think to try them at home. They're great to grind with chuck for burgers though. I think I may need to get a Jaccard. Those look spectacular.

Bearcarver · Jul 8, 2011

OK---Any particular Jaccard better than others?

Which one would you recommend to an old Bear?

I just looked quick, and I saw one that looks like Willie's.

They had it in 16 blades & 48 blades. The 48 blade was $26.95.

Any suggestions?

Hope you don't mind me stepping on this tread, Willie, but it's time I get one of these things!!!

Thanks Willie & guys,

Bear

chef willie · Jul 8, 2011

Venture said:
I agree on the sirloins. One of the best tasting cuts of beef, but you can get a tough one here and there.

Careful with that jaccard, it takes germs from the outside to the inside, so it is no longer considered intact muscle meat.

If I could always depend on getting good "toppers" I would buy them all the time. Stronger true beef flavor than a tenderloin or rib eye. But we always play the compromise game with strong beef flavor versus tenderness, don't we? Thank God for fat to give is flavor in the more bland cuts.

Good luck and good smoking.

Thanks Venture....knew I was grilling these over fairly high heat so had no concern over the rule. And I agree on the toppers....beefy flavor but little marbling to help out. These were actually labeled 'petite' top sirloins....my understanding is a sirloin tip steak off the round. Will try these again and hope the results are as good & that I didn't just snag the pick of the litter package by luck. They cut very easily with a steak knife and the chew was just right

chef willie · Jul 8, 2011

Bearcarver said:
OK---Any particular Jaccard better than others?

Which one would you recommend to an old Bear?

I just looked quick, and I saw one that looks like Willie's.

They had it in 16 blades & 48 blades. The 48 blade was $26.95.

Any suggestions?

Hope you don't mind me stepping on this tread, Willie, but it's time I get one of these things!!!

Thanks Willie & guys,

Bear

No problem at all, my friend. I'd get the 48 blades for the extra bucks. Each blade has 2 stabbers..so my guess would be 8 blades across with 3 rows on the one you're looking at.

chef willie · Jul 8, 2011

alelover said:
Nice job Willie. I always liked the flavor of sirloin but I never get them cause they're always tough and dry. Of course that's in a restaurant. So I never think to try them at home. They're great to grind with chuck for burgers though. I think I may need to get a Jaccard. Those look spectacular.

Yeah, used to charbroil a lot of them for dinner service for people looking to save a few bucks. Then they would order them medium well...grrrrrr. I'd always advise buy a hamburger, they'd enjoy it more. Only thing worse was somebody ordering a filet medium well or well....what a waste IMHO.

Bearcarver · Jul 8, 2011

Chef Willie said:
No problem at all, my friend. I'd get the 48 blades for the extra bucks. Each blade has 2 stabbers..so my guess would be 8 blades across with 3 rows on the one you're looking at.

Thanks Willie,

I was just talking to my Son, and he said he has a 48 toother, and naturally Old Dad (El Cheapo) can use it any time I want, so I will be trying it as soon as I run out of those Free Ribeye Steaks I got awhile ago.

Thanks for showing it, to wake me up. Somebody else showed one not long ago (Meateater maybe?), but I forgot all about it.

I've been wanting to try that vacuum marinating thing too. I think I got it free with Vacuum packer.

Now I'm ready--You guys are Great!

Bear

venture · Jul 8, 2011

This a great one for Pops. I understand there is a small cut off the topper that is better than others. When I was a young guy cooking in restaurants, I hated to serve these because one customer would get a great one and the next customer would get a "chewy" one. "Chewy" is restaurant talk for tougher than he....

Having said that when you get a good one they are wonderful. When you get the next one, it will taste wonderful and your dentist will be very happy!

Good luck and good smoking.

chef willie · Jul 8, 2011

Bearcarver said:
Thanks Willie,

I was just talking to my Son, and he said he has a 48 toother, and naturally Old Dad (El Cheapo) can use it any time I want, so I will be trying it as soon as I run out of those Free Ribeye Steaks I got awhile ago.

Thanks for showing it, to wake me up. Somebody else showed one not long ago (Meateater maybe?), but I forgot all about it.

I've been wanting to try that vacuum marinating thing too. I think I got it free with Vacuum packer.

Now I'm ready--You guys are Great!

Bear

LOL.....I'm an el cheapo as well....talked my boss outta the one from work that was in a drawer and never used in the four+ years I've been there. If he ever needs it he knows where it is....possession is 9/10's right??

SmokinAl · Jul 9, 2011

The steaks look delicious Willie. I have a jaccard & use it all the time. It's a very handy tool, it really opens up the meat for marinating. I even use it on ribs.

Bearcarver · Jul 9, 2011

Let me get this straight Willie, Al, or whoever:

I'm thinking ---use the Jaccard with the flat sides across the grain---Right??

Also, just how much do you punch that thing through---every quarter inch?, 1/2"?----More often ??

I like my steaks real tender!

Bears are not well versed on this Jaccard thing at all !!! I used to think it was some kind of booze!!!

Thanks guys,

Bear

africanmeat · Jul 9, 2011

It looks great willie i love sirloin it got plenty of flavor

chef willie · Jul 9, 2011

Bearcarver said:
Let me get this straight Willie, Al, or whoever:

I'm thinking ---use the Jaccard with the flat sides across the grain---Right??

Also, just how much do you punch that thing through---every quarter inch?, 1/2"?----More often ??

I like my steaks real tender!

Bears are not well versed on this Jaccard thing at all !!! I used to think it was some kind of booze!!!

Thanks guys,

Bear

Yep, go across the grain. I laid the steaks on a cutting board and just started at the top of the steak & pushed the blades through all the way till they hit the board. Moved the Jaccard down a bit & did it again, then moved it over & pierced what was missed. I didn't flip the steaks over and repeat....figured since the blades went all the way through it was probably enuf. I suppose there's no law about doing the other side as well if you wish. I didn't want something that looked like chicken fried steak or a cube steak though, where the meat barely holds together. The 3 sets of blades on mine measured 1/2 inch across so just eyeballed the next stab. You really don't notice the piercings, the blades being fairly small and very flat. I don't think you can screw this up...lol...you're a cabinet maker! Just stab the shit outta it and have a ball....

chef willie · Jul 9, 2011

Hmmmm, have never seen you mention this in your other posts....one of your little secrets to great Q?? <grin>.....Will have to give this a whirl on next batch of ribs, never thought of that.....thx for the tip

SmokinAl said:
The steaks look delicious Willie. I have a jaccard & use it all the time. It's a very handy tool, it really opens up the meat for marinating. I even use it on ribs.

Bearcarver · Jul 9, 2011

Chef Willie said:
Yep, go across the grain. I laid the steaks on a cutting board and just started at the top of the steak & pushed the blades through all the way till they hit the board. Moved the Jaccard down a bit & did it again, then moved it over & pierced what was missed. I didn't flip the steaks over and repeat....figured since the blades went all the way through it was probably enuf. I suppose there's no law about doing the other side as well if you wish. I didn't want something that looked like chicken fried steak or a cube steak though, where the meat barely holds together. The 3 sets of blades on mine measured 1/2 inch across so just eyeballed the next stab. You really don't notice the piercings, the blades being fairly small and very flat. I don't think you can screw this up...lol...you're a cabinet maker! Just stab the shit outta it and have a ball....

LOL----Thank---I got it now.

All I gotta do is run out of FREE Ribeyes. Maybe I'll try it with a nice big Porterhouse, The last one of them I had was really tough!

Thanks again,

Bear

pops6927 · Jul 10, 2011

If you look on the picture below, it is of a Sirloin Tip (ignore the blue area) showing the face. As you can see on the face, there is three main sections; the first on the left, a line of membrane, the center with a wedge of fat to it's right, then the third with the wedge of fat to it's left.

on the second picture I've drawn a line showing where the 'petite sirloin' is cut from:

interestingly enough, this cut bisects the tri-tip (outlined in blue)

The third part, on the right, is known as the 'silver side' of the sirloin tip and can be cut across the grain (once it's trimmed of all silver membrane) into sandwich or regular cut steaks. It is shown in this link on merchandising the 'sirloin tip side steak':

http://www.beefinnovationsgroup.com/sirlointip-howtocut.aspx

Hope this helps!

Venture said:
This a great one for Pops. I understand there is a small cut off the topper that is better than others. When I was a young guy cooking in restaurants, I hated to serve these because one customer would get a great one and the next customer would get a "chewy" one. "Chewy" is restaurant talk for tougher than he....

Having said that when you get a good one they are wonderful. When you get the next one, it will taste wonderful and your dentist will be very happy!

Good luck and good smoking.

Sirloin & New Gadgets = Delicious Cheap Grilled Beef

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