I was hoping to get some help figuring out the best way to cook some beef that I had given to me. I was recently generously given a cooler full of beef from a slaughtered cow. There were a lot of cuts that I was familiar with such as rib-eye, fillet, t-bone, etc. , then there were also a few mystery cuts "Beef Boneless Roast", "Hamburger", etc. and lastly there were a lot of sirloin tip steaks.
I believe that the sirloin tip is the bottom of the sirloin, and is usually left as a roast ? Maybe not though? I thought the cuts were left in about 3 pound roasts, but after thawing one it turned out to be two 1.5 steaks. I cooked one in some chili previously and it turned out very tough. I honestly don't usually care for sirloin as a steak and always prefer the more expensive cuts. I wasn't too careful cooking the sirloin in the chili so maybe I just cooked it to fast?
It looks like it might have enough fat for a braise, but I'm not really sure. Everything I have read says to cook sirloin like a steak and never above MR. I'm fine with that for rib-eye, but I've only had two sirloins that I can think of at MR that I cared much for. One was smoked and very tender and the other I have no clue about. But either way I'm not trying to recreate those.
Any ideas, suggestions, or questions ?
Here is a picture of what I have resting in the fridge for tonight. I also picked up some red wine for a sauce or braising liquid.