3 lb sirloin roast for a cheaper beef Wellington. What time and temps should I use here for medium rare? Already dry brined overnight.
by Brain-Fat
4 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
akirbydrinks
12hrs @132. Then let rest/cool for an hour so you can sear it.
frickenfantastic
130F for 48hrs then chill before searing
Vr4ngr
Assuming the size based on experience, 3-4in at thickest point, 12 hours should be plenty based on Douglas Baldwin time temp tables.
130 is medium rare minus. You’ll find it on the rare side of the spectrum if not rare depending on what temperature you are used to. I like 133 for sirloin, which is the middle of medium rare range. There is no carry over cooking obviously and I feel some people on this sub forget that when recommending temps. 130 is as rare as it is medium rare, 135 is as medium rare as medium if that makes sense. Traditional cooking on that roast you would pull at like 122 for medium rare.
As for “resting”, if you are confident in your sear, you can just wait for it to be dry. If you don’t have something absolutely screaming hot(blow torch, salamander level) I would let it chill for 30 minutes. Searing something that large means the dreaded grey band from searing is very minimal compared to the meat, volume increases exponentially to surface area, unlike in steaks where it’s easy to take over the cut.
4 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
12hrs @132. Then let rest/cool for an hour so you can sear it.
130F for 48hrs then chill before searing
Assuming the size based on experience, 3-4in at thickest point, 12 hours should be plenty based on Douglas Baldwin time temp tables.
130 is medium rare minus. You’ll find it on the rare side of the spectrum if not rare depending on what temperature you are used to. I like 133 for sirloin, which is the middle of medium rare range. There is no carry over cooking obviously and I feel some people on this sub forget that when recommending temps. 130 is as rare as it is medium rare, 135 is as medium rare as medium if that makes sense. Traditional cooking on that roast you would pull at like 122 for medium rare.
As for “resting”, if you are confident in your sear, you can just wait for it to be dry. If you don’t have something absolutely screaming hot(blow torch, salamander level) I would let it chill for 30 minutes. Searing something that large means the dreaded grey band from searing is very minimal compared to the meat, volume increases exponentially to surface area, unlike in steaks where it’s easy to take over the cut.