The unsung hero of the meat case is sirloin. Despite being a flavorful and versatile cut, it’s often overlooked in favor of more celebrated steaks like ribeye, tenderloin, and New York strip. Many shoppers walk right past it, unaware of its potential—and, just as importantly, its affordability.
Cut from the rear portion of the cow, sirloin packs a meaty punch with a robust flavor profile. When cooked properly, it can be remarkably tender and juicy, especially when seared over high heat in a cast-iron skillet or on the grill.
While flashier cuts may be worth an occasional splurge, sirloin offers exceptional value. It typically costs $5 to $10 less per pound than other premium steaks from the same animal, making it a smart choice for everyday cooking. For most shopping trips, your money is better spent on sirloin.
Lauren likes to bring the steaks to room temperature for 10 minutes or so, season the steaks which she often gets Choice cuts from Costco or Select cuts from her local grocer, with a variety of Traeger seasoning mixes after tenderizing with meat blades. Then she cooks to medium rare over a grill or in a cast iron skillet with olive oil and butter.
Traeger’s Top Picks for Steak Seasonings:
- Beef Rub: A hearty blend with paprika, chili, and sweet molasses to complement beef.
- Prime Rib Rub: Features rosemary and garlic, great for thicker cuts.
- Coffee Rub: Uses coffee and cocoa with garlic and pepper for deep, rich flavor.
- Blackened Saskatchewan: A zesty mix of citrus, garlic, onion, and paprika.
- Traeger Rub (Original): A balanced mix of garlic, paprika, chili, basil, and oregano.
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Here’s how to recreate Ramsay’s perfect steak at home in a pan versus on the grill, ala Matthew McConaughey style:
- Start with a quality 12-ounce ribeye at room temperature.
- Oil your steak and season it generously with steak seasoning.
- Put more oil than your cardiologist might recommend in a hot pan and trust the process.
- Sear for 3 to 4 minutes per side.
- Before removing from the pan, add 3 tablespoons of butter and baste continuously.
- Let it rest on a rack, pouring any excess butter over the top.
Our best guess at McConaughey’s dry herb steak rub: 1/4 cup coarse ground black pepper, 3 tbsp coarse sea salt, 3 tbsp granulated garlic, 1/4 cup dried minced onion, 6 tbsp dried oregano, 6 tbsp dried rosemary, 1/4 cup dried thyme, 4 tbsp sumac (or turmeric), and 4 tsp sweet paprika. Brown sugar is also a good addition.