Costco top sirloins cap steak (aka coulotte steak)

[CtK]

Costco Rib Eye Cap is much better...

and you must sous vide steak!! Its freaking awesome!!

 

[Donald Nealious]

They must not be carrying the steaks in the Everett WA store. I almost pulled the trigger on one of those devices this week. It's only two of us so it would be easy.

 

[JEDI]

Costco Rib Eye Cap is much better...

and you must sous vide steak!! Its freaking awesome!!

unfortunately, Rib Eye Cap is like $20/lb.

sous vide?
put in plastic bag and boil in pot of water?

also, I cant see your pic

 

[CtK]

unfortunately, Rib Eye Cap is like $20/lb.

sous vide?
put in plastic bag and boil in pot of water?

also, I cant see your pic

Yea most high end steak place use sous vide...it is the best way to do steak...https://youtu.be/dAJq1FoXMFY

Sent from my Pixel 2 XL using Tapatalk

 

[dave_the_nerd]

I get costco round all the time. The blade tenderizing is ok since I sous vide before a quick sear.

 

[dave_the_nerd]

unfortunately, Rib Eye Cap is like $20/lb.

sous vide?
put in plastic bag and boil in pot of water?

also, I cant see your pic

But where sous vide really sold itself to me is chicken.

Because you have to get poultry up to 165F internally, it's really easy to overcook it (170 is about where the tissue releases all its juice and turns to jerky.) The difference between done chicken and overcooked chicken is, like, 30 seconds. Sous vide an organic chicken breast (no fillers or additional saline) for 3 hours @ 145F and it will completely change your outlook on chicken. It's amazing.

 

[ponyo]

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.

I buy whole sirloin cap all the time now and stopped buying trimmed meats in styrofoam at Costco. I pretty much only buy cryovac meats now as it's cheaper, I can wet age it, and it's not blade tenderized. I usually have couple of these choice or prime sirloin cap packages in my fridge ready to go to eat at anytime. I have 4.37 lb package sitting and wet aging in my fridge now. What I like about sirloin cap is it's usually in small 4-5 lb package so it's easy to cook and eat everything in a single meal and not have to deal with leftovers. Sirloin cap is still my favorite cheap steak meat. For the price, I haven't found better steak.

 

[ponyo]

unfortunately, Rib Eye Cap is like $20/lb.

sous vide?
put in plastic bag and boil in pot of water?

also, I cant see your pic

I stopped buying rib eye cap and pretty much stopped buying rib eye since I discovered where to buy cheap short ribs. Rib eye is still the best steak but steaks are kind of boring for me since I eat beef so often. I get more pleasure buying and cooking cheaper cuts. The best cut of beef is short ribs, not rib eye.

 

[ponyo]

But where sous vide really sold itself to me is chicken.

Because you have to get poultry up to 165F internally, it's really easy to overcook it (170 is about where the tissue releases all its juice and turns to jerky.) The difference between done chicken and overcooked chicken is, like, 30 seconds. Sous vide an organic chicken breast (no fillers or additional saline) for 3 hours @ 145F and it will completely change your outlook on chicken. It's amazing.

I used to use sous vide and it's great foolproof method for cooking chicken, beef, pork, or any meat. But I've pretty much stopped using sous vide for anything other than reheating BBQ meat. I now prefer my chicken cooked on the Weber kettle using indirect Vortex method or on WSM hanged and smoked over charcoal.

 

[JEDI]

I stopped buying rib eye cap and pretty much stopped buying rib eye since I discovered where to buy cheap short ribs. Rib eye is still the best steak but steaks are kind of boring for me since I eat beef so often. I get more pleasure buying and cooking cheaper cuts. The best cut of beef is short ribs, not rib eye.

does Costco sell short ribs?
and by the name, it's not boneless?

 

[Ns1]

does Costco sell short ribs?
and by the name, it's not boneless?

They do not sell bone in short rib.

 

[MrSquished]

They do not sell bone in short rib.

they don't, but their boneless short ribs are really good. I've made braised stew out of them a bunch of times and the meat is delicioso

 

[JEDI]

I stopped buying rib eye cap and pretty much stopped buying rib eye since I discovered where to buy cheap short ribs.
I get more pleasure buying and cooking cheaper cuts. The best cut of beef is short ribs, not rib eye.

boneless short ribs is same price as regular ribeye... $9/lb
I rather eat the ribeye if same price.

wait.. you're saying short rib is on par with the ribeye cap???

 

[Scarpozzi]

I bought shortribs at Samsclub this past weekend. There were 3 bones together like this:

I cut them into individual bone pieces for more surface area and seared them in my cast iron skillet. Because I was starving, I moved them to my electric pressure cooker for 25 minutes and zapped them on high pressure with vegetables and spices....then served them over mashed potatoes with carrots. It's hard to find short ribs in a lot of places, but they have good marbling and are awesome. Most Korean BBQ recipes are the way to go, but I like them with cajun spice over potatoes too. Since I'm doing the Whole30 diet, I made the potatoes with coconut oil....the beef was definitely the winner out of everything else on the plate.

 

[isekii]

I bought shortribs at Samsclub this past weekend. There were 3 bones together like this:

I cut them into individual bone pieces for more surface area and seared them in my cast iron skillet. Because I was starving, I moved them to my electric pressure cooker for 25 minutes and zapped them on high pressure with vegetables and spices....then served them over mashed potatoes with carrots. It's hard to find short ribs in a lot of places, but they have good marbling and are awesome. Most Korean BBQ recipes are the way to go, but I like them with cajun spice over potatoes too. Since I'm doing the Whole30 diet, I made the potatoes with coconut oil....the beef was definitely the winner out of everything else on the plate.

That is korean style referred to as LA Galbi

I have to check my local costco for sirloin caps. If I buy the cryovac do I need to trim and cut to size ? or can i just toss that on a grill and cut to size after? 4-5 lb should feed 3-4 adults with left overs for next day's lunch at the office

 

[uhohs]

I don't think koreans invented the flanken cut

 

[isekii]

I don't think koreans invented the flanken cut

yea most likely not, but probably better known as la galbi though. i didn't know what flanken cut was until i looked it up.

 

[Dr. Detroit]

I don't think koreans invented the flanken cut

Agreed - we buy them flanken style at our Mexican market for $2.99 - $3.99/lb.

 

[ponyo]

boneless short ribs is same price as regular ribeye... $9/lb
I rather eat the ribeye if same price.

wait.. you're saying short rib is on par with the ribeye cap???

Choice trimmed boneless short ribs in styrofoam packages at Costco is indeed around $9 to $10 /lb, about same price as ribeye. But I buy cryovac choice untrimmed boneless short ribs at Costco business center. That's normally about $7 /lb. But I never pay full price because I wait until it's discounted. Costco will discount expiring meats another ~43% or so. So I usually buy boneless short ribs for $4 /lb or less. I bought over 300 pounds of discounted boneless short ribs last year from Costco business center.

 

[JEDI]

Choice trimmed boneless short ribs in styrofoam packages at Costco is indeed around $9 to $10 /lb, about same price as ribeye. But I buy cryovac choice untrimmed boneless short ribs at Costco business center. That's normally about $7 /lb. But I never pay full price because I wait until it's discounted. Costco will discount expiring meats another ~43% or so. So I usually buy boneless short ribs for $4 /lb or less. I bought over 300 pounds of discounted boneless short ribs last year from Costco business center.

Costco business center??
where is this in Costco?
or is it a separate building?

 

[ponyo]

I bought shortribs at Samsclub this past weekend. There were 3 bones together like this:

I cut them into individual bone pieces for more surface area and seared them in my cast iron skillet. Because I was starving, I moved them to my electric pressure cooker for 25 minutes and zapped them on high pressure with vegetables and spices....then served them over mashed potatoes with carrots. It's hard to find short ribs in a lot of places, but they have good marbling and are awesome. Most Korean BBQ recipes are the way to go, but I like them with cajun spice over potatoes too. Since I'm doing the Whole30 diet, I made the potatoes with coconut oil....the beef was definitely the winner out of everything else on the plate.

I used to buy those as well before I discovered the boneless ribs at Costco. I ate lot of flanken cut growing up because that's all we could find. We called it LA galbi since that cut was made popular by the Korean immigrants in living in LA. Flanken cut short ribs were about $1 /lb when I was growing up so my parents used to buy massive quantities and marinade and grill huge batches to share with their friends. It was epic. But flanken cut is best marinaded or slow cooked so it's not my favorite. I still prefer English cut short ribs because you can butterfly it very thin and roll out the meat to cook on the grill. That way I can grill the short rib without any marinade or spices. I prefer no spice or seasoning on my short ribs when I'm grilling it because I want to taste the melted fat and the beefy beef flavor.

 

[ponyo]

That is korean style referred to as LA Galbi

I have to check my local costco for sirloin caps. If I buy the cryovac do I need to trim and cut to size ? or can i just toss that on a grill and cut to size after? 4-5 lb should feed 3-4 adults with left overs for next day's lunch at the office

There are usually 2 large pieces in the cryovac package sirloin caps. It has minimal fat and requires virtually no trimming so you get close to 100% yield. You can grill it whole if you want but I like to cut into 3 or 4 pieces each to maximize the surface sear and to cook faster. But I've also smoked/grilled it whole indirect and reversed seared. You can cook it anyway you like just like any steak. I think it's best served medium rare but that's personal preference.

 

[ponyo]

Costco business center??
where is this in Costco?
or is it a separate building?

It's separate from regular Costco warehouse. There are only 14 locations in the entire US. There's not one near you. The closest one to you on the east coast is in New Jersey. Most are located out west in California and Washington. The business center cater toward business customers and have products not normally found in regular Costco warehouses. It's where you can also find bone-in short ribs.

 

[Scarpozzi]

I used to buy those as well before I discovered the boneless ribs at Costco. I ate lot of flanken cut growing up because that's all we could find. We called it LA galbi since that cut was made popular by the Korean immigrants in living in LA. Flanken cut short ribs were about $1 /lb when I was growing up so my parents used to buy massive quantities and marinade and grill huge batches to share with their friends. It was epic. But flanken cut is best marinaded or slow cooked so it's not my favorite. I still prefer English cut short ribs because you can butterfly it very thin and roll out the meat to cook on the grill. That way I can grill the short rib without any marinade or spices. I prefer no spice or seasoning on my short ribs when I'm grilling it because I want to taste the melted fat and the beefy beef flavor.

My biggest complaint with those cuts are that they're too thin. I'm sure it was all a balance of quantity over quality for the sales presentation. I bought about 6 of those strips @ 2lbs for $14. They had other packs with 3lbs of short ribs that were the same thickness... I just prefer them to be thicker so you get more meat per cut piece, as it was the first time I ever tried them in a real fancy restaurant that had something to prove.

 

[isekii]

There are usually 2 large pieces in the cryovac package sirloin caps. It has minimal fat and requires virtually no trimming so you get close to 100% yield. You can grill it whole if you want but I like to cut into 3 or 4 pieces each to maximize the surface sear and to cook faster. But I've also smoked/grilled it whole indirect and reversed seared. You can cook it anyway you like just like any steak. I think it's best served medium rare but that's personal preference.

Those look amazing~ i'll be scouring my local costco when I go and purchase formula.