I have bought sirloin steaks at many different grocery stores and meat markets, but they always end up tough. And I do not over cook them. What is the secret to this? Is it the quality or something that is done to the meat? The way it is cooked? Is their a professional chef here that can give away the secret? The best sirloin steak I have ever eaten was at a restaurant called Culpeppers in Texas. All was needed was a butter knife and a fork. Juicy and awesome. Now I want to cook a steak the same way.
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