The texture is a lit different than I expected. To eat it I will slice it first with a large knife and then cut off bites from that (from the sirloin and NY strip) do you have preparation suggestions to make the meat more tender? I let the steak go to room temperature on defrosting, cooked it med rare to rare on the stove and on the grill, and let it rest after. I feel like I cooked them right. Thanks for any advice.
Sounds like you did a great job cooking it. The sirloin is one of the least tender of the steaks, low and slow, like a brisket is how I've found it best to cook. But the New York should be nice and tender. Try giving it a nice sear in the beginning to lock in the juice and try to avoid puncturing the meat to check for doneness (keep juice in). Our beef are always under 24months old which helps them stay tender. Hope this suggestion helps with your future steaks. Blessings-Mariel