Rather than muddy up the other thread, here's the start of dinner tonight. Prime top sirloin, cleaned up and seasoned. In the cooker with an alarm, so I don't screw it up too bad!!!

Pure greatness. I got two of those in my Omaha Steaks package. Made Chinese Bell pepper steaks with them.

Way too simple meal tonight. Cooked the meat to 120F, and turned off. Let it rest on the grill (OFF) to 125F, and pulled in to carve. Corn on cob, and twice baked potatoes with butter, sour cream, Parmesan and Cheddar. Damn, it was good. MIL said it was the best steak she had ever had, and was fork tender!!! The wife said she could make Stroganoff with the left-overs and MIL said "Don't you dare!!" For only $40-45 each, she told me to go buy 6 more and freeze them!!!

Looks good!

Excellent!

Havent eaten a sirloin in a while. We have been cooking a lot of steak and slicing it on top of a Cesar salad lately for a lighter dinner. Saw a pack of non prime "petite sirloins" the other day at HEB, about a pound and a half package for $7-$8. They were well marbles. I seared them outside in a cast iron skillet, was great, will not overlook that cut again if they have it.

I like those petite sirloins as well.

I had never seen them before, probably just overlooked, but if they are always as well put together as these were they will be added to the rotation.

It appears mine rotates them in and out, it almost seems as it depends on the mood of the person doing to cutting that day. Then again I really don't always look over the meats with a microscope every time I go.

It`s called meat merchandising 101 for maximum profit. Skip to 3:00 for the petite cut.

Taking proper care of the meat you get is relatively easy, and works the same for beef, pork, venison, etc. No one like to eat or chew that tough white sinew that separates or encapsulates the various muscle bundles. The more of that you can remove, without wasting good red meat, the better. Don't get carried away tho, as there is a big difference between interstitial fat and marbling, and the thick fat between muscles. Like mentioned several times in the video, pay attention to the direction the muscle runs, and cut across the grain for serving nice tender cuts.

Nice

Awesome,looks delicious !