Top sirloin with fat cap. 3.5lbs total. Cut into 2 sections.
What temp and time for med rare?!? I find a lot for just sirloin with out the fat cap.
Please help, trying not to ruin my first big attempt.
by Full-Perception-5674
12 Comments
ConsiderationSad6521
Sirloin is on the leaner side, I personally would do 131 for about 2 hours, shock and then sear for 30s-1Min on the cooking side, but I would hit the fat cap for 2 minutes.
chilliconcarnival
56-57c or 137f will render the fat a little better. You can go slightly lower if you don’t want to render.
If you have a digital thermometer, check the water temps to make sure your device is calibrated.
Overall_Golf_1624
Anywhere between 134-137 should be a good start. The more you use it you will fine tune what is exactly for you. Sear the fat cap first in a dry very hot pan and render down. Then flip and go no more than 45 seconds in the opposite side. Pat steak dry before it hits the pan.
Good luck and welcome to the club.
Mastershima
137 gang rise up!
heavyhitter5
I’d cook a little low like 129 and then sear the crap out of the cap in a pan. Once the fat is nicely rendered you can flip and sear the other sides. This should bring the internal closer to 135-137 for a nice med rare. If there’s enough rendered fat then you can also spoon it on top while searing for flavor and better sear.
Edit: forgot to mention time. Roast that size maybe 1.5-2 hours in the SV.
PM_YOUR_MUFF_PICS
Picanha is already kind of a tender bite so I’d suggest not doing a long cook. I’d probably shoot for somewhere between 132-137 for 2-3 hours. There is a science to cooking but it is an art to figure what suits you best. Experiment and see whether you like the rendered fat more (leaning more towards 137) or the rarer meat (more towards the 132).
Altrebelle
Picanha!! I’m gonna follow this post for all the ideas (from SV pov)
I typically reverse sear this after I had scored the fat cap and heavily salt.
ChrissySubBottom
Assuming you enjoy the fat to be rendered and baste the meat, i would be 137-139
Retreat60
Can’t tell the thickness but would think this is more 3 to 4 hour given the cut. Would definitely do an overnight dry brine. No sure what the fat cap looks like but would probably score it.
Arcaign
Did mine at 131 for 25 hours… Was like eating butter! Seared it prior to serving of course.
CosmicBallot
I did mine not so long ago.
120°/4 hrs, ice bath then sear. Came out perfect.
istirling01
133 for 2-3hrs.. I load them w garlic, lavender and thyme+ wagyu fat.
Remove and cut 1 inch steaks, DRY and hard sear 1min per side.. cut( who cares about grain , makes no difference) serve…. My wife does not love red meat and devours it
12 Comments
Sirloin is on the leaner side, I personally would do 131 for about 2 hours, shock and then sear for 30s-1Min on the cooking side, but I would hit the fat cap for 2 minutes.
56-57c or 137f will render the fat a little better. You can go slightly lower if you don’t want to render.
If you have a digital thermometer, check the water temps to make sure your device is calibrated.
Anywhere between 134-137 should be a good start. The more you use it you will fine tune what is exactly for you. Sear the fat cap first in a dry very hot pan and render down. Then flip and go no more than 45 seconds in the opposite side. Pat steak dry before it hits the pan.
Good luck and welcome to the club.
137 gang rise up!
I’d cook a little low like 129 and then sear the crap out of the cap in a pan. Once the fat is nicely rendered you can flip and sear the other sides. This should bring the internal closer to 135-137 for a nice med rare. If there’s enough rendered fat then you can also spoon it on top while searing for flavor and better sear.
Edit: forgot to mention time. Roast that size maybe 1.5-2 hours in the SV.
Picanha is already kind of a tender bite so I’d suggest not doing a long cook. I’d probably shoot for somewhere between 132-137 for 2-3 hours. There is a science to cooking but it is an art to figure what suits you best. Experiment and see whether you like the rendered fat more (leaning more towards 137) or the rarer meat (more towards the 132).
Picanha!! I’m gonna follow this post for all the ideas (from SV pov)
I typically reverse sear this after I had scored the fat cap and heavily salt.
Assuming you enjoy the fat to be rendered and baste the meat, i would be 137-139
Can’t tell the thickness but would think this is more 3 to 4 hour given the cut. Would definitely do an overnight dry brine. No sure what the fat cap looks like but would probably score it.
Did mine at 131 for 25 hours… Was like eating butter! Seared it prior to serving of course.
I did mine not so long ago.
120°/4 hrs, ice bath then sear. Came out perfect.
133 for 2-3hrs.. I load them w garlic, lavender and thyme+ wagyu fat.
Remove and cut 1 inch steaks, DRY and hard sear 1min per side.. cut( who cares about grain , makes no difference) serve…. My wife does not love red meat and devours it