I am running close to the end of my 1/5 beef and have just pulled out the sirloin tip roast. From y’all’s experience, is it better to cook this as a roast or cut it into steaks? I’m tempted to cut it into steaks and use it for fajitas or beef broccoli.
Last edited by J-Melt; September 9, 2025, 05:38 PM.
1” or less across the grain. Trim out the silver skin and gristle. You can cut them into smaller strips or cubes to make eating easier, but not too thin or they can dry out. When we use to use meat from the knuckle I usually marinated and often used a tenderizer to improve the final product. However, I haven’t done this in years so maybe others have better techniques.
I sous vide Que. Good dry brine prior. Really good sear before serving. Slice thin as you want, it's eatin' time. Sometimes I sear before sous vide to help on the reverse sear.
Thanks y’all. If I go the cube or strip route before cooking, does the baking soda tenderizing method used by Kenji in Asian food work when cooking Mexican food?
I was curious just like you if I could get better textures and tenderness by using velveting in other cuisines.
So I did a test and velveted chicken to use in a chicken cheesesteak application and did not like the texture in that situation. So technically it worked but it tasted all wrong.
The deed is done! I cut it into 4 steaks and used half for fajitas. I realized that using both acid (lime juice) and baking soda was not a good idea, so I wapped it a few times with a meat tenderizing hammer, then let it marinate for about 50 minutes. It turned out surprisingly tender! I plan on using the second half for beef broccoli in the next couple of days.
I marinate first. Cook low and slow until they hit 115 internal and then reverse sear. After resting for 15 minutes I slice them as thin as possible. Leftover they are great for roast beef sandwiches.
Used anther pound of it last night for beef broccoli. It turned out really good using the violent baking soda method per Kenji! I have one more steak worth to use that is back in the freezer.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I am running close to the end of my 1/5 beef and have just pulled out the sirloin tip roast. From y’all’s experience, is it better to cook this as a roast or cut it into steaks? I’m tempted to cut it into steaks and use it for fajitas or beef broccoli.
Last edited by J-Melt; September 9, 2025, 05:38 PM.
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