Advice for top sirloin steaks

[bbq_esq]

Was looking for something lean for a weeknight meal. Costco had some Prime top sirloin steaks for 9.99/lb., which gave it the nod over the choice flank at $17.99/lb (yikes!).

Nice thick "filet" like steaks, I'd say at least 1.5" thick.

I honestly can't think of the last time I cooked a sirloin steak, but plenty of picanha and tri-tip under my belt.

I was thinking SV after a dry brine, mostly because it's just very convenient for me to not have to nail down the timing. I like my tri-tip at 131 for 4+ hours, which would obviously be overkill on the steaks. Was going to follow the Serious Eats chart - 131 for about 1-2, then sear on the SnS kettle or cast iron pan.

Keep it simple with SPG?

Good plan?

[mgaretz]

I do mine SV but without any dry brine.

[bbqLuv]

Write up and pics, please, thank you

[bbq_esq]

Of course!

[mgaretz]

Most of my sirloin steaks are vacuum sealed and frozen and about 1" thick. The Joule takes about 1.5 hours, I cook to 126F then sear.

[jfmorris]

Wow. I can't believe flank steak has gotten so expensive!

The top sirloin is much leaner, even with prime versus choice, but if you are cooking it to 131F, it will be tender doing the SV plus sear you plan.

I've used the little top sirloin steaks from Sam's Club often when I do hibachi steak for stir fries, and no one has complained. I just toss them down on the griddle and get a good sear on both sides. Sometimes I just go ahead and slice it up, marinade, then stir fry the strips of meat.

[bbq_esq]

Crazy right. I am in a pretty high COL area so that could be a factor, but yeah, I wait for sales on those.

[jfmorris]

I just checked. Angus Choice flank is $9.98/lb at my local Sam's Club, in a 2 pack, or $8.78 if I want to buy it by the case. No cases for me, as it estimates the case cost at $635, haha.

I was buying flanks for something like $6.99 per pound in 2019.

[bbq_esq]

I just Wild Fork (have a local store) - $9.98/lb. Usually Costco and Wild Fork are within a penny of each other, so this a weird one. I'd say it was a weird one off labeling issue but I have seen it multiple times. But now I am gonna add flank steak to my buy list for WF!

[Oak Smoke]

We end up with some sirloin to use every time we have a steer processed. My standard procedure is SV at 131 for 3 hours then on a screaming hot grill to get a good sear. I don’t dry brine before SV. I just presumed it would pull more moisture out into the bag and not have the time to absorb the juices back into the steak. I can be picky about steak, done this way they are good with a salad and potatoes.

[bbq_esq]

That is how I intend to serve, so sounds like a plan. Not dry brining would actually work great because I already have them vacuum sealed.