Author Topic: Sirloin gets the sous vide treatment!  (Read 4079 times)

icebob

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Sirloin gets the sous vide treatment!
« on: May 22, 2016, 01:23:13 PM »
Want to make a sirloin really tender.... 8hrs @ 130f then seared on the grill  :) will now look for those big slab when they get on sale!
Bob from Cahokia, IL

BedouinBob

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Re: Sirloin gets the sous vide treatment!
« Reply #1 on: May 22, 2016, 04:08:25 PM »
Nice looking steak Bob! An Anova is on my wish list.
Bob - Colorado Springs
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DivotMaker

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Re: Sirloin gets the sous vide treatment!
« Reply #2 on: May 23, 2016, 08:02:15 PM »
I'm curious about the meat texture, after 8 hours, Bob.  I do steaks no longer than 2 hours, and they're very tender.  Does that long make the meat mushy?  It looks very "smooth" in the pics.
Tony from NW Arkansas
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icebob

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Re: Sirloin gets the sous vide treatment!
« Reply #3 on: May 24, 2016, 07:57:54 AM »
Not mushy to my taste, it still give some resistance against the teeth...
Bob from Cahokia, IL

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Re: Sirloin gets the sous vide treatment!
« Reply #4 on: May 24, 2016, 07:12:49 PM »
Thanks Bob. 
Tony from NW Arkansas
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icebob

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Re: Sirloin gets the sous vide treatment!
« Reply #5 on: June 12, 2016, 07:24:03 PM »
another one yesterday... I'm beginning to like this cut :D pimped it up with some bacon wrapped scallops and some grilled potatoes salad....
Bob from Cahokia, IL

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Re: Sirloin gets the sous vide treatment!
« Reply #6 on: June 13, 2016, 09:51:56 PM »
That looks fantastic, Bob!  Are you still using 8 hours?  That one looks like it has a little firmer texture than the first.
Tony from NW Arkansas
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icebob

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Re: Sirloin gets the sous vide treatment!
« Reply #7 on: June 16, 2016, 08:28:00 PM »
Yes it was 8 hrs, only difference was that I bought a big piece on special, cut it in nice steaks, , seasoned, dab of butter and froze them in a vacuum bag. I just took out of the freezer and in the water bath... was not as tender as the first one... next frozen one will see 9 or 10 hrs..
Bob from Cahokia, IL

SconnieQ

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Re: Sirloin gets the sous vide treatment!
« Reply #8 on: June 19, 2016, 11:39:04 PM »
8 hours makes sense. Sirloin tends to have a little more "chew" than other steaks, so the extra time would be a benefit to the texture, and it wouldn't go "mushy" as fast as more tender cuts. It's on my list next time I see a good price on sirloin, which is often on sale.
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