Came out perfect, fat cap totally rendered and delicious. Too hungry to take a photo of the plating…guess i gotta make another…
by ic3manpw
5 Comments
swankyoctopus
What does the inside look like? I love cooking at 137 even for cuts with less intramuscular fat but know there’s a lot of back and forth here about 137 being “high”
really-stupid-idea
Nice sear
Digitalzombie90
last two sirloin caps I did of costco were too bloody. Not myogoblin, but actualy irony, liver like blood taste, just lighter than actual liver. I had picanha at brazilian steak houses and it was great a few times and blood tasting on others. At this point i don’t know if its the cut it self or just my luck with some badly butchered sirloin cap.
klucky08
How did you finish it, the colour and evenness of the searing is amazing.
giant_fish
Posting meat pics without the money shot should be a bannable offense
5 Comments
What does the inside look like? I love cooking at 137 even for cuts with less intramuscular fat but know there’s a lot of back and forth here about 137 being “high”
Nice sear
last two sirloin caps I did of costco were too bloody. Not myogoblin, but actualy irony, liver like blood taste, just lighter than actual liver. I had picanha at brazilian steak houses and it was great a few times and blood tasting on others. At this point i don’t know if its the cut it self or just my luck with some badly butchered sirloin cap.
How did you finish it, the colour and evenness of the searing is amazing.
Posting meat pics without the money shot should be a bannable offense