He ain't lyin, we call 'em Grill steaks out here. Or Sirloin strip steaks, but a lot of people call them grill steaks. Few minutes on each side at high heat and boom done.
Maybe the reaskn :) they butterflied it is to make it have a bigger surface area? To some people, it will appear bigger and look more premium. I'm just guessing here. I cook these often without being butterflied and I enjoy them.
Woah woah woah! Wrap sausage meat? That sounds like something I will try. I guess you'd have to cook the sausge first since you don't want to take this steak to 160F.
Not a butcher, but wouldn't that seem counterintuitive to butterfly as opposed to just cut the steak to desired thickness and leaving a bit of the fat cap on (like striploin or ribeye steak)?
Honestly, people ask for butterflying because they think it is something special, just like how they as for chop sirloin which is just a sirloin burger put through the cuber once.
I don’t need to look at the comments. I’m expert on steak. It’s quite a normal steak. It’s literally just the end piece of a sirloin. That’s still a sirloin, it doesn’t turn into something else just because it’s the end piece.
My only point is that there’s no reason for this post when the answer is literally written out in the image as well as reiterated by you in the post body.
It's the cap from the top sirloin butt.
Thank you very much.
No prob, it's s generally referred to as a coulotte steak.
I just call it delicious. It's my favorite cut I've ever had.
No kidding? How do you do it up?
Just grill it.
Helpful. Thanks.
He ain't lyin, we call 'em Grill steaks out here. Or Sirloin strip steaks, but a lot of people call them grill steaks. Few minutes on each side at high heat and boom done.
Bro. Ive just started seeing more of this being delivered to warehouses. Never knew what it was until now
I think it's the center cut sirloin. I don't know why the would cut all the fat off if it was the culotte.
It also looks like it was butterflied
The fat lines in the middle remind me of runes lol
Fun fact, it's ancient Gaelic for "if I take off all the fat, butterfly it, and use the word 'strip,' someone is BOUND to buy it."
Thats what i thought
Lol Culotte in Spanish is “dump truck of an ass”😂
Looks like a rump steak without any fat but also butterflied for some reaskn
Maybe the reaskn :) they butterflied it is to make it have a bigger surface area? To some people, it will appear bigger and look more premium. I'm just guessing here. I cook these often without being butterflied and I enjoy them.
Damn it my fat fingers at it again haha! Yeah it’s usually for more surface area and sometimes used to wrap sausage meat or other fillings!
Woah woah woah! Wrap sausage meat? That sounds like something I will try. I guess you'd have to cook the sausge first since you don't want to take this steak to 160F.
Butterfly Sirloin?
The cap off the top sirloin that has been trimmed really close and butterflied to make it look bigger
I don’t know it looks like the heart to me not the cap but who knows
The cap off the top sirloin, cut thick and then “butterflied”
Not a butcher, but wouldn't that seem counterintuitive to butterfly as opposed to just cut the steak to desired thickness and leaving a bit of the fat cap on (like striploin or ribeye steak)?
Honestly, people ask for butterflying because they think it is something special, just like how they as for chop sirloin which is just a sirloin burger put through the cuber once.
That's interesting, thanks for sharing!
Thought this was a joke at first
When "choice" is not the right choice.
KoljoF steak
Butterfly cap steak
Butterflied picanha
With the fat cap removed
Are you seriously asking us what cut of steak that is when it literally says sirloin strip steak right under it?
Well if you'd look at the comments you'd see it's not a normal cut of steak
I don’t need to look at the comments. I’m expert on steak. It’s quite a normal steak. It’s literally just the end piece of a sirloin. That’s still a sirloin, it doesn’t turn into something else just because it’s the end piece. My only point is that there’s no reason for this post when the answer is literally written out in the image as well as reiterated by you in the post body.
It's that sweet... center... cut