Sirloin gets the sous vide treatment!

[icebob]

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!

 

[BedouinBob]

Nice looking steak Bob! An Anova is on my wish list.

 

[DivotMaker]

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.

 

[icebob]

Not mushy to my taste, it still give some resistance against the teeth...

 

[DivotMaker]

Thanks Bob. 

 

[icebob]

another one yesterday... I'm beginning to like this cut pimped it up with some bacon wrapped scallops and some grilled potatoes salad....

 

[DivotMaker]

That looks fantastic, Bob!  Are you still using 8 hours?  That one looks like it has a little firmer texture than the first.

 

[icebob]

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..

 

[SconnieQ]

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.