Costco top sirloins cap steak (aka coulotte steak)

[ponyo]

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?

 

[Ns1]

$7/lb for prime? Goddamn.

 

[ponyo]

$7/lb for prime? Goddamn.

yep. It's one of the best deal for steak.

I just finished my steak and eggs breakfast. Portion size is perfect as breakfast steak.

 

[Ns1]

Like a boss

 

[Mixolydian]

Costco has the highest quality meat of any major retailer.

 

[ponyo]

Costco has the highest quality meat of any major retailer.

The only thing I don't like about Costco is they blade-tenderize steaks. So you shouldn't eat Costco steaks rare or medium-rare and it should be cooked to well done 160 degrees if you want to be perfectly safe. So while Costco steaks are more tender than steaks from other stores, you're taking a risk every time you eat Costco steaks less than well done. I'm willing to take the risk because I trust Costco to keep the machines clean but some people don't have to the same trust.

 

[MrSquished]

$7/lb for prime? Goddamn.

Costco is god like with meats.

 

[MrSquished]

Oh and I am definitely picking up a pack of this if my Costco carrying it

 

[JoeyM]

I picked up a package of these steaks yesterday after reading the OP. My daughter's coming back from college today and I'm going to cook them up for a nice football game snowy day dinner. I'm thinking of Montreal steak seasoning and the grill but maybe I should get the smoker out. I never smoked a steak and want to give it a shot.

Thanks for the Costco recommendation. Anything special you would suggest for these steaks. I usually grill NY strips and will probably grill these in the same manner.

Joe M.

 

[mztykal]

Sadly I look for these every time I'm at Costco and have never seen them...

 

[ponyo]

I picked up a package of these steaks yesterday after reading the OP. My daughter's coming back from college today and I'm going to cook them up for a nice football game snowy day dinner. I'm thinking of Montreal steak seasoning and the grill but maybe I should get the smoker out. I never smoked a steak and want to give it a shot.

Thanks for the Costco recommendation. Anything special you would suggest for these steaks. I usually grill NY strips and will probably grill these in the same manner.

Joe M.

You can grill it like NY Strips. Simple salt and pepper or Montreal steak seasoning is what I usually use. Or you can marinade with your favorite seasonings. I haven't tried smoking it but I might experiment with couple I have left.

 

[MongGrel]

The only thing I don't like about Costco is they blade-tenderize steaks. So you shouldn't eat Costco steaks rare or medium-rare and it should be cooked to well done 160 degrees if you want to be perfectly safe. So while Costco steaks are more tender than steaks from other stores, you're taking a risk every time you eat Costco steaks less than well done. I'm willing to take the risk because I trust Costco to keep the machines clean but some people don't have to the same trust.

Really ?

We usually are Sam's shoppers, I'm not a fan of well done steaks, but your pic seems to look like well done on the crust.

My wife used to seriously over cook her steak, I've always made my own.

She has dialed it back on hers over time once I got her used to using a meat thermometer.

 

[poofyhairguy]

Costco has the highest quality meat of any major retailer.

Amen. My wife basically won't eat any steak but their tenderloins cooked in my egg. She is too spoiled.

 

[ponyo]

Really ?

We usually are Sam's shoppers, I'm not a fan of well done steaks, but your pic seems to look like well done on the crust.

My wife used to seriously over cook her steak, I've always made my own.

She has dialed it back on hers over time once I got her used to using a meat thermometer.

That steak was medium rare. But since Costco blade tenderizes all their packaged steaks, they put warning labels advising to cook to 160 degrees or well done. It's on all their steaks. I don't shop at Sam's so I don't know if Sam's blade tenderize as well but Costco has been doing it for years. It does make for more tender steaks but trade off is risk of contamination. http://www.npr.org/sections/thesalt...at-a-tender-steak-could-be-a-little-dangerous

The cryovac meats at Costco are not blade tenderized so if you buy primal cuts in cryovac, you're safe.

 

[yhelothar]

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.

 

[JoeyM]

My kids won't eat it if they see the fat. I have to trim and generally overcook the meat to get anyone else in my home to eat it. Terrible but true. Sometimes when I get a really nice piece of meat and refuse to overcook it, it goes to waste or it gets thrown back on the grill until well done.

 

[ponyo]

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.

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.

 

[MongGrel]

That steak was medium rare. But since Costco blade tenderizes all their packaged steaks, they put warning labels advising to cook to 160 degrees or well done. It's on all their steaks. I don't shop at Sam's so I don't know if Sam's blade tenderize as well but Costco has been doing it for years. It does make for more tender steaks but trade off is risk of contamination. http://www.npr.org/sections/thesalt...at-a-tender-steak-could-be-a-little-dangerous

The cryovac meats at Costco are not blade tenderized so if you buy primal cuts in cryovac, you're safe.

We hit Publix usually, it's pretty much right around the corner. They have pretty nice sales now and then in the butcher department, and pretty high grade cuts.

It's our usual shopping spot, we hit Sam's for buying in bulk and scoping things out.

 

[ponyo]

I made steak salad for lunch. It was delicious.

And the remaining sirloin caps I cut into thin slices and placed it in homemade Korean kalbi marinade to grill later tonight.

Wife and I will have grilled whole snapper tonight and the kalbi is for my daughter since she doesn't eat fish.

 

[MrSquished]

That steak was medium rare. But since Costco blade tenderizes all their packaged steaks, they put warning labels advising to cook to 160 degrees or well done. It's on all their steaks. I don't shop at Sam's so I don't know if Sam's blade tenderize as well but Costco has been doing it for years. It does make for more tender steaks but trade off is risk of contamination. http://www.npr.org/sections/thesalt...at-a-tender-steak-could-be-a-little-dangerous

The cryovac meats at Costco are not blade tenderized so if you buy primal cuts in cryovac, you're safe.

I had no idea. I've been cooking my Costco ribeyes to medium rare for years and years now.

I think I'll continue to do so even after reading that

 

[zinfamous]

I had no idea. I've been cooking my Costco ribeyes to medium rare for years and years now.

I think I'll continue to do so even after reading that

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

 

[yhelothar]

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.

It doesn't sound like you appreciate a proper Churrasco

 

[ponyo]

It doesn't sound like you appreciate a proper Churrasco

You just proved my point. I told you I would want the fat cap if I was roasting. They cook it rotisserie style. But I'm grilling the steak direct and not roasting. I don't want the fat when cooking this style.

 

[yhelothar]

You just proved my point. I told you I would want the fat cap if I was roasting. They cook it rotisserie style. But I'm grilling the steak direct and not roasting. I don't want the fat when cooking this style.

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

 

[smackababy]

That steak was medium rare. But since Costco blade tenderizes all their packaged steaks, they put warning labels advising to cook to 160 degrees or well done. It's on all their steaks. I don't shop at Sam's so I don't know if Sam's blade tenderize as well but Costco has been doing it for years. It does make for more tender steaks but trade off is risk of contamination. http://www.npr.org/sections/thesalt...at-a-tender-steak-could-be-a-little-dangerous

The cryovac meats at Costco are not blade tenderized so if you buy primal cuts in cryovac, you're safe.

I have yet to get E Coli from one and I've been eating about one a month since the first Prime Ribeye Cap thread. I have yet to cook any to an internal temp over 123F.