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polkadottail13
129f 2 hours
sevenoutdb
My default for steaks is 132F or 133F for 2 hours, then pat dry with paper towels and sear. I don’t know that I would change this for American wagyu sirloin.
wildcat12321
it’s a sirloin cap, I’d go 134-137 for 2-5 hours, then a hot sear.
LeadNo9107
These are my jam, I do them all the time because I can make them a similar taste and texture to the filet.
I’d go 132 degrees for 2.5 hours, although I’ve done up to 3.5 with no issues. Chill in an ice bath for a few minutes and hit it hot with cast iron or steel (or whatever your post bath prep is).
WeaknessEmergency
135F for 4-5 hours. Then sear to your liking
thekeeper228
I just did an Australian Wagyu strip sirloin at 137 for 2 hours and then seared in a carbon steel for 1 minute on each side. I like Wagyu, especially A5 closer to medium thane rare. It renders the fat and I think gives it better flavor and mouth feel. Enjoy.
max1c
So much bad advice here. The timing depends on the thickness of the steak and if it’s frozen or fresh. If you want medium rare then 129-131 is your target temp. If it’s fresh and 1″ in thickness then you want 45-60min tops 2 hours will be too long.
Axe_dude
Looks like I’m in the minority here but I swear by 124 for 6-8 hours
TheJumpyBean
OP I really hope one of these people tells you if the cook from fresh or frozen I am rooting for you!
13 Comments
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129f 2 hours
My default for steaks is 132F or 133F for 2 hours, then pat dry with paper towels and sear. I don’t know that I would change this for American wagyu sirloin.
it’s a sirloin cap, I’d go 134-137 for 2-5 hours, then a hot sear.
These are my jam, I do them all the time because I can make them a similar taste and texture to the filet.
I’d go 132 degrees for 2.5 hours, although I’ve done up to 3.5 with no issues. Chill in an ice bath for a few minutes and hit it hot with cast iron or steel (or whatever your post bath prep is).
135F for 4-5 hours. Then sear to your liking
I just did an Australian Wagyu strip sirloin at 137 for 2 hours and then seared in a carbon steel for 1 minute on each side. I like Wagyu, especially A5 closer to medium thane rare. It renders the fat and I think gives it better flavor and mouth feel. Enjoy.
So much bad advice here. The timing depends on the thickness of the steak and if it’s frozen or fresh. If you want medium rare then 129-131 is your target temp. If it’s fresh and 1″ in thickness then you want 45-60min tops 2 hours will be too long.
Looks like I’m in the minority here but I swear by 124 for 6-8 hours
OP I really hope one of these people tells you if the cook from fresh or frozen I am rooting for you!
https://preview.redd.it/1t4unox0rkig1.jpeg?width=3024&format=pjpg&auto=webp&s=31a2db343e54cee9205e1168c9831a37e5b94c7b
Final product. 2 hours 10 minutes at 129 and then a minute fifty I believe on the cast iron
I like 129-130 for mid rare. Can’t really tell how thick those are, but I assume two-ish hours should work.
Adding an hour for frozen seems like a lot to me. At around 130-135, a frozen steak is defrosted in way under an hour.