My local Publix had these for $13/lb yesterday, and they have excellent marbling. How many hours would you recommend in the sous vide? Certainly fewer hours than a solid bottom sirloin, as they are already shaved thinly and rolled. But maybe a little longer than a normal ribeye?
I’ll update with some money shots later this evening, after the sear.
https://www.publix.com/pd/bottom-sirloin-steak-rolls-publix-usda-choice-beef/RIO-PCI-108654
by BeardBootsBullets