Re:My first sirloin will be a winner – even raw!!!

I’m probably sounding like a broken record, but for tenderness I have found no method better than “hot tubbing” or cooking the beef for a long time at the preferred final temperature.

I think Top Sirloin should go 4-5 hours, then blistering sear for one minute. It comes out as tender as ribeye. Actually, it comes out as tender as you choose for it to be. At 8 hours it’s a little TOO tender for my taste, like chewing wet Kleenex.

I agree entirely that aging destroys the visual cues for removing the culotte / picanha. I was in an unfortunate situation where something bad had happened and I knew the whole top sirloin was going away. Even considering the total freedom to experiment, I still wasn’t sure where the culotte was.

I wonder if it’d be okay to stick some Post-It’s on the bag…