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[Bentley]

I bought this discounted Sirloin last night at Food Lion.  I was going to say that is the worst marbled USDA Choice steak I have ever seen, then realized, I have Very little experience with Sirloin in the last 20 years.  So, I am not sure if it is good or bad, and for those of you that buy it on a regular basis, I would love your input on that marbling?

[Bentley]

Ran the Koji rice through the coffee grinder, was mostly powder, but as I started to spread it, has some BB size I was not pleased with, so sent it through the sifter.

[Bentley]

I did not feel that the aged Rib-eye I used on the 1st try was a fair shake to the process.  I think Sirloin has arguable the best taste of any part of the Steer, but for me, is a chewy cut!  So, I figured if the Koji can make it tender, it might be my go to cut and save $4-$8/lb in the process.  I left an area for control, to see if it really does make a difference

Will give it about 50 hours and have it Thursday night, with some mashed potatoes and creamed peas!

[Brushpopper]

I cook sirloin all the time and that looks like a good one to me.  We love the taste of them.  What is the purpose of the rice on it?

[Bentley]

Thank you for the input on the marbling!

This thread started by pmillen will give you some background...


Koji— Dry-Age a Steak in 48 Hours

[Brushpopper]

Interesting!  Not sure why I never read pmillen's post.

[Bentley]

I saw no noticeable difference, sirloin is still a tough beast.  I see why it is popular in steak salads and Stroganoff (sp), it can be cut real thin!  Not sure whether to say this is a fail, or the process simply does not meet my standards.  I believe the top little section that was simply Dry Aged for 48 hours was better.

I will give it one more.  Next time I am in Restaurant Depot.  I will buy a USDA Standard Rib Roast, cut off a fresh piece and try!  Then I am finished, and anyone who wants my Koji Rice, I will mail to you.

As I said in the 1st one, I do not believe there are any short cuts to Wet or Dry Aging!

Total of 8 minutes on Memphis Pro at 550°.

[Bentley]

I just thought, hey I will Koji and then Sous Vide, that will make it tender...Yes I am that stupid...

[yorkdude]

It does look perfectly cooked, too bad it was tough.
Like a lot of things, probably aren’t too many shortcuts.

[LowSlowJoe]

Did you ever consider doing it the other way around?   Searing it first, then doing Sous Vide , for as long as you could possibly stand to leave it in the hot water?   Surely at some point it's got to get tender... doesn't it?

[Bentley]

I have come to believe that if you have a tough cut of meat, sous vide is the answer.  As with most things, I really dont know the history of Dry Aging.  It seems to me it was always done to high quality beef, not to tenderize, but to enhance is not the correct term, change the flavor.  Great beef already taste good, so I have to assume they wanted different, not enhanced.

Like anything else it is personal, but I will not be buying anymore Koji Rice...I will say, I do love the research and knowing 1st hand it is not for me!

[LowSlowJoe]

I've still got mixed feelings about it.    I had some pretty good results, and I've had some  results that didn't seem to show much of any benefit to it.... only one single bit that I didn't really care for out of that.

 I have a couple hunks of Flank Steak that I sprinkled with Koji yesterday, I'll likely cook those up tomorrow afternoon.   I can likely cook one  on my pellet grill, no sous vide, one totally sous vide... and I have some other that haven't had koji on them, that I could do both ways as well....   


I will say , that from what I've seen so far, I don't think Koji is some magical dust that can make a bad steak into a good one.        I have never actually aged my own beef, and have only ate high quality aged beef, probably once in my life, ( and it was good )... but in general, I personally never went into the Koji trials, with any notions that it would somehow replace aging of beef.   Mostly , I went into it, with a strong curiosity, and like you, I've mostly come out not overly impressed, and happy that I was able to get to try it for myself.

[ZCZ]

Or a guy could just buy a good Ribeye and be done with it.

Z

[Bentley]

I agree, but I also love the fact that a Member would bring it here.  I am not a well read man, my own fault and choosing...So I get to broaden my culinary IQ, and can at least share my experience on it if it ever pops up in conversation!  I would venture to guess without pmillen starting the thread, I would never have known about it!

Or a guy could just buy a good Ribeye and be done with it.

Z

[ZCZ]

Or a guy could just buy a good Ribeye and be done with it.

Z

. . . says the guy who posts about Steak Diane & Manhattan Filets . . .

DOH!!

Z