I have a sirloin marinating in the ice box for tomorrow. I had his twin tonight, a little tough. Should I
1. sprinkle some adolph’s meat tenderizer on it
2. beat it with the meat mallet
3. sprinkle it with lime juice
Yes I cook them rare 
4. Use a Jaccard
Soak in buttermilk then rinse and drain the meat, dry and cook. The meat will be tenderized, and you will notice the gamey taste is nearly gone or has been completely eliminated. Buttermilk is a secret weapon of many restaurant chefs.
This info was from buckmasters.com
Season it and include the lime juice(important). A good 24 hours will do wonders.
4. Use a Jaccard
This should be #1. Hands down the best way to turn tough cuts tender!
I worked at Von Hansons for a number of years and every cut (with exception of tenderloin) is Jaccarded. Costco also does this.
Another tip, sous vide…best cooking method for evenly cooked and tender steaks, chicken, pork, you name it. I don’t remember the last time we tossed a steak on the grill.
All you need is salt to tenderize. Most people don’t use enough. Coat it with kosher salt for 24 hours.
Also, you don’t want a sirloin cooked rare. You need the temp a little higher to get the fat to start to render a bit. That gets the juices flowing in the meat. It’s a tougher cut of meat so getting it a bit warmer will help. Cook to medium rare and take off to rest for 5 mins.
I worked at Omaha steaks for awhile and this is how they did it.
Some cuts of sirloin can be tough…also depends on where you got the meat from.
I only do ribeyes or T-bones/Porterhouses or Filet… life’s too short ! 
Best advice for a more tender steak is to get a better cut of meat than sirloin. Ribeye or T-bone are much better and tend to be far more tender merely due to their fat content.
For tender steaks, bypass the sirloin. Pick up ribeye or other higher quality cut. Done.
I am with these guys on the other cuts of steak if you want something that has more tenderness. A sirloin is what it is. You might be able to make it slightly more tender with marination or salting, but its not going to turn it into a ribeye or tenderloin.
I use sirloin on my kabobs.
another vote for the jaccard
Guess what they are saying instead of answering your ? is to return your sirloin for a more expensive cut.
Guess what they are saying instead of answering your ? is to return your sirloin for a more expensive cut.
Seems to me there were a lot of people answering the question. The problem is sirloin just is not a good cut to get a tender steak.
When you buy the whole cow you get some sirloins with it. You don’t need to make that into ground. I do the Jaccard than marinate. Use a marinade that is on the acidic side or has enzymes to help break down the meat. I found one called steak soak that worked well. I don’t remember the brand. The OP is not asking what a better cut of meat would be. For me my favorite cut is the ribeye. The marbling.
Just buy a spinalis cut of beef. So good
giphy.gif
When a jaccard is used, do you season before or after?
I’ve used the marinade below on geese and it’s worked well. Can’t remember where I originally found this recipe years ago but I have used it on geese, ducks, doves, and the occasional sirloin. All turn out great.
Olive oil
worcestershire
Minced garlic
Salt
Pepper
Couple shots of tequila
Jaccard
IF they are fresh steaks I vacuum pack them and leave them in the fridge 7-10 days no seasonings. Believe me it works not going to make a sirloin a tender loin but it helps.
fresh Pineapple juice is much, much better than lime juice. It contains bromelain, an enzyme that breaks down proteins. Soak that bad boy in some pineapple juice overnight, give it a rinse, and off to the races. or don’t rinse it and enjoy a tropical spin on your steak.
A. Buy an actual good cut of beef.
Done.
A. Buy an actual good cut of beef.
Done.
There’s nothing wrong with a sirloin. They have good flavor and prepared right can be very good.
I get wagyu sirloin at Lund’s for $18 a pound. I’ll take those all day over a $40 a pound filet that has no fat and therefore no real flavor.
I just ordered a jaccard, no idea why I’ve never owned one.
I like sirloin when it’s done right and cooked to a medium rare.
Guess what they are saying instead of answering your ? is to return your sirloin for a more expensive cut.
Thanks Jeremy, for having better reading comprehension than all those replying to get a better cut of beef. I eat a lot of steaks, and it’s obvious that a strip, ribeye or filet is better than a sirloin, but that had nothing to do with the question. I normally buy a ribeye or strip, but when I see sirloin on sale, and it looks good I pick it up. Thanks for the positive comments on the jaccard and pineapple juice, I will try those in the future.
When a jaccard is used, do you season before or after?
After, with that said, mine is still near new!
Just learn to chew.
There’s nothing wrong with a sirloin.
x2 and would agree with Matt’s previous comment as well. Season well with salt, let it rest seasoned, and cook it longer so the connective tissue breaks down. They are best on the medium side of medium rare imo, and I usually like my steak still moo’ing.
I wish my mom would have asked for pointers when i was growing up. Dont know what cut she would buy or if it even mattered. Everything was cooked to death and her and my dad still do it that way. Must be where i learned my love for ketchup. Definite jaw workout everytime.
Everything was cooked to death and her and my dad still do it that way. Must be where i learned my love for ketchup. Definite jaw workout everytime.
Ha! My parents were the same way. I never ate a steak that was even remotely pink until I was a grown adult. Since then its changed how I cook tremendously.
<div class=”d4p-bbt-quote-title”>Justin riegel wrote:</div>
A. Buy an actual good cut of beef.Done.
There’s nothing wrong with a sirloin. They have good flavor and prepared right can be very good.
I get wagyu sirloin at Lund’s for $18 a pound. I’ll take those all day over a $40 a pound filet that has no fat and therefore no real flavor.
You can find a good Ribeye, or Porterhouse for cheaper than that. IMO they both are a much better cut of beef.
You must be logged in to reply to this topic.
