Thickness and days

[Scott Mark]

I’ve got a couple of shelves open, and I’m thinking to compare a dry-aged ribeye to a dry-aged top sirloin.

If you were reading back on New Year’s day, you’ve seen that the 30-day top sirloin was described by many as the best beef they’ve ever had. And the 30-day ribeye was also very good, but not very different. (However, much more expensive!)

I’m going to be dealing with choice, not prime. I don’t have regular access to Costco or any other prime vendor. My “usual” Sam’s Club does not display top sirloin (and the meat department doesn’t know how to get one) but there is another Sam’s club that displays top sirloin.

Ribeye is kind of cylindrical and about 5-7 inches thick at most. Top sirloin is more spheroid and 8-10 inches. I’d like to do a fair comparison. Do I need to start the top sirloin earlier than the ribeye? My goal is to debag both of them on the same day, and to cook portions of each of them for comparison, before freezing, and then to vac-freeze them, and to make another comparison after a frozen week.

I know that RRP does 45 days for ribeye. I did a top round for 30 days and it was good, but I’m going to let my current top sirloin go for 45. I’m inclined to get both a ribeye and a top sirloin on the same day, and let them both age for 45 days, and then compare them. Does anyone have advice on the experiment?

[Ron Pratt]

Scott, I am all ears – BTW today is day 35 of my first sirloin which I intend to let go the 45 day distance. Like you this is choice and came from SAMS. I did have to trim excessive fat off and wrestle a bit to get into a bag due to its beach ball shape.
I still left a protective layer of fat on though…

I’m anxious to taste it in 10 days and will report back.
Ron

[Ron Pratt]

Scott, I am all ears – BTW today is day 35 of my first sirloin which I intend to let go the 45 day distance. Like you this is choice and came from SAMS. I did have to trim excessive fat off and wrestle a bit to get into a bag due to it’s beach ball shape. I’m anxious to taste it in 10 days and will report back.
Ron

[Scott Mark]

RRP — glad to hear that you decided to give sirloin a whirl!

I think you do the “hot tub” treatment for steaks, We cook the sirloin “sous vide” at 129 F for about four hours before searing the steaks in cast iron and then serving them. I know that holding beef for a long time at 129-135 does a great job of making tougher cuts tender (shoulder, for example). The great thing is that the beefy flavor does not diminish, so cheaper cuts of tough, flavorful beef end up as cuts of tender, flavorful beef.

I’m planning to wait a few days, then sample the sirloin I’m aging. At that point, I think I’ll be ready for the head-to-head test against ribeye.

[Steven Almas]

Hey Ron, are you gonna try making Picanha with the sirloin cap? That is one of my favorite dishes and have yet to try a dry aged piece. Looking forward to hearing about your results.

[Ron Pratt]

Steve, hadn’t crossed my mind since I had never heard of Picanha before and had to Google it!…I have lead a sheltered culinary life…you have a favorite recipe you say…care to share it? Ron

[Steven Almas]

Salt, Pepper, and a red hot fire. lol

That cut has such a good flavor, no need to cover it up. Watch this video, no need to understand Portuguese, but this is how we usually make it.

[Barry]

I wonder how many times that guy sliced his fingers.

[Author]

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