Costco top sirloins cap steak (aka coulotte steak)

[MrSquished]

Yeah, this. I ain't got enough time left on this planet to be spending any of it worried about contaminated steaks.

Indeed. Googling shows Costco has had some very isolated issues. Considering the volume they do, it's statistically insignificant. I'm gonna enjoy my MR Costco steaks.

 

[ponyo]

Yeah for sure. Good steaks you made there. Let us know how that Kalbi turns out.

I roast/smoke mine in a Weber and do a reverse sear over a hot grill.
https://www.youtube.com/watch?v=ek5SwuSXYmI

Reverse sear is how I would do thick cut of meat like that unless I had the rotisserie accessory for my grills. The meat in that video is about perfect with the fat rendered down and the inside juicy and moist.

Sirloin cap kalbi turned out good but I didn't like the texture. The flavor was great from the marinade but meat texture was too mushy. I think I screwed up by tenderizing the meat with the dull side of my knife blade and leaving it in the marinade too long. The thin slices absorbed the liquid and muscle fiber broke down too much. It would've worked great on tougher cut of meat like boneless short rib but the sirloin cap is already fairly tender cut. Next time I'm going to slice the meat thicker and marinate for shorter time and not mechanically tenderize the meat with my knife blade. I think that will solve the mushy texture problem. My daughter thought the kalbi was great.

 

[JEDI]

They don't have it all the time like the regular top sirloin steaks but every so often you can find the sirloin cap steaks at Costco. I try to pick it up whenever I see it. It's the sirloin cap separated from the top butt boneless and cut against the grain into thinner strips. The beauty of sirloin cap is it's more marbled than regular sirloin steak and juicer and more tender. It has very beefy flavor and is very similar to tri-tip steak. Best of all, it's cheap since it's part of the top sirloin. I picked up USDA Prime version for $6.99 /lb couple days ago. You can eat it as a steak, kabobs, sandwich, etc and you can grill directly or smoke it. Anyone else fan of this cut of meat?

how's the sirloin cap compared to ribeye cap?

 

[AznAnarchy99]

Looks so good but I've been eating so much red meat lately with the last Costco sale

 

[JEDI]

Looks so good but I've been eating so much red meat lately with the last Costco sale

huh? what Costco sale on red meat?

 

[ponyo]

how's the sirloin cap compared to ribeye cap?

Same as sirloin to ribeye.

Looks so good but I've been eating so much red meat lately with the last Costco sale

Me too. I eat too much meat in general. I eat steaks multiple times a week and pork, chicken, and fish often too. Pretty much every meal I eat have some type of meat dish. I just ate leftover smoked spareribs along with bowl of icy cold naengmyeon noodles for lunch. For dinner I plan to make seared ahi tuna salad and smoked pork chops. I'll also smoke beef bottom round the same time I'm smoking the pork chops. The smoked bottom round I'll slice thin for roast beef sandwich for tomorrow's lunch.

 

[ponyo]

huh? what Costco sale on red meat?

https://forums.anandtech.com/threads/cheap-usda-prime-ny-strip-at-costco.2471143/#post-38634990

I bought two packs and sliced and vacuum sealed it.

 

[AznAnarchy99]

huh? what Costco sale on red meat?

It was the $25 off a whole prime top loin (new york) last month. I sliced and vacuum sealed mine and ended up with like 15 steaks. I still have some in the freezer lol.

 

[zinfamous]

https://forums.anandtech.com/threads/cheap-usda-prime-ny-strip-at-costco.2471143/#post-38634990

I bought two packs and sliced and vacuum sealed it.

thyme and garlic and red meat.

That is the key to my soul, bro.

 

[QueBert]

how's the sirloin cap compared to ribeye cap?

Just me maybe, but I'd take a basic choice Rib Eye over a Prime Sirloin cap. The cap is much better, but it's still Sirloin. Sirlion cap's cheaper than choice Rib Eye everywhere I see it. Cap Vs Cap the price reflects the quality difference.

 

[ponyo]

Just me maybe, but I'd take a basic choice Rib Eye over a Prime Sirloin cap. The cap is much better, but it's still Sirloin. Sirlion cap's cheaper than choice Rib Eye everywhere I see it. Cap Vs Cap the price reflects the quality difference.

They have USDA Choice sirloin cap as well. My favorite steak is a ribeye but it doesn't mean I don't enjoy other cuts. Sirloin cap is lean and cheap so I also use it as stew meat. I wouldn't waste ribeye like that since it's more expensive. Plus I don't like all the fat on the ribeye for soups.

 

[ponyo]

thyme and garlic and red meat.

That is the key to my soul, bro.

Some butter too. I like that I don't have to thaw the meat. It goes straight from the freezer to Anova sous vide bath and then to Kamado Joe Jr. for added lump charcoal flavor and finish sear.

 

[AznAnarchy99]

Some butter too. I like that I don't have to thaw the meat. It goes straight from the freezer to Anova sous vide bath and then to Kamado Joe Jr. for added lump charcoal flavor and finish sear.

Do you do a 2 hour cook from frozen or 1 hour?

 

[ponyo]

Do you do a 2 hour cook from frozen or 1 hour?

I do about 2 hour but I think you can do less. It would depend on the thickness of your cut. I think the meat will thaw in about 10-15 minutes in the water bath.

 

[ponyo]

But I still prefer steak cooked from start to finish on the Kamado rather than sous vide method. Sous vide cooked steak has this steamed ham texture. It's different from straight grilled steak. Sous vide is foolproof way of cooking steak but I still prefer traditional cooked steak mainly due to the texture.

 

[smackababy]

But I still prefer steak cooked from start to finish on the Kamado rather than sous vide method. Sous vide cooked steak has this steamed ham texture. It's different from straight grilled steak. Sous vide is foolproof way of cooking steak but I still prefer traditional cooked steak mainly due to the texture.

Obviously it isn't fool proof if you're getting a steamed meat texture. You're either searing with moisture (steaming it) or doing something else wrong.

But, then again, maybe you prefer large temperature gradients, because that is what doing it on a grill is going to give.

 

[MrSquished]

This is just making me want to go to Costco and touch all their meats

 

[slayer202]

Maybe I'll try those. I found the ribeye caps way overrated, definitely not worth the money and not even that good

 

[ponyo]

Obviously it isn't fool proof if you're getting a steamed meat texture. You're either searing with moisture (steaming it) or doing something else wrong.

But, then again, maybe you prefer large temperature gradients, because that is what doing it on a grill is going to give.

Perhaps steamed ham isn't the right description. But sous vide cooked meat has different texture. I wouldn't say it's good or bad. It's different and I think I can spot sous vide cooked meat because of this difference. I can see how the difference in texture can be offputting to some and I prefer steaks cooked the good old fashioned way if I had to choose between the two methods.

 

[brainhulk]

what other options are there for costco to tenderize steak? is blade the best risk/reward/price option?

 

[smackababy]

what other options are ther for costco to tenderize steak? is blade the best risk/reward/price option?

You'd need something to break down the muscle fibers. Mechanically, you can pound it with a hammer or blade tenderize it. You can use an acid (citrus acid, not hydrochloric). You can also dry age.

You can also cook it until they break down, but if you loose moisture, you will get a tough texture.

I'm not sure about options you can buy ( other than higher end, dry aged stuff )

 

[BUTCH1]

You'd need something to break down the muscle fibers. Mechanically, you can pound it with a hammer or blade tenderize it. You can use an acid (citrus acid, not hydrochloric). You can also dry age.

You can also cook it until they break down, but if you loose moisture, you will get a tough texture.

I'm not sure about options you can buy ( other than higher end, dry aged stuff )

Generally the cap is not as tough as the rest of the butt, we sell a lot of these as breakfast-sized steak's or we trim them up for some customers for London broil. I personally love 'em, my boss got a deal a few months ago so I was getting choice cap for $2.20/lb. IMHO there is nothing better than cap for shis-K-bob.

 

[vibaldo]

It's a shame they took the fat cap off. The sirloin cap is the most prized cut of meat in Brazilian BBQ, called Picahna.

It's incredibly juicy, tender, and flavorful.

You'r right!

Enviado desde mi SM-G955F mediante Tapatalk

 

[vibaldo]

I would want the fat cap if I was buying the cryovac primal cut for BBQ smoking or roasting. The fat would protect the meat from the fire and heat and the melted fat would add lot of flavor to the meat as you cook it low and slow. But for direct grilling, I don't want the fat cap. I would remove it for direct grilling so any fat is wasted weight and dollar. It's all about how you're going to use the meat.

For sure!

Enviado desde mi SM-G955F mediante Tapatalk

 

[Donald Nealious]

They don't have it all the time like the regular top sirloin steaks but every so often you can find the sirloin cap steaks at Costco. I try to pick it up whenever I see it. It's the sirloin cap separated from the top butt boneless and cut against the grain into thinner strips. The beauty of sirloin cap is it's more marbled than regular sirloin steak and juicer and more tender. It has very beefy flavor and is very similar to tri-tip steak. Best of all, it's cheap since it's part of the top sirloin. I picked up USDA Prime version for $6.99 /lb couple days ago. You can eat it as a steak, kabobs, sandwich, etc and you can grill directly or smoke it. Anyone else fan of this cut of meat?

one their meat guys turned me on to it. Last fall the price dropped to $4.69/lb. You just need to check each time you visit the store. If you don't see it, ask and they will bring out what they have.

I have NEVER seen steaks only the whole cap. They are not as big as those shown on YouTube videos. We cut them in thirds vacuum pack then freeze, and use them in stir fry.