I have a 3 lb sirloin with a nice fat cap from a local farmer. Suggestions or recommendations on sous vide for this? My idea would be to finish it on the grill, but I’ve never cooked a sirloin like this. Thanks!
by Impossible_Appeal247
2 Comments
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EvaTheE
Score the fat in diamond pattern just through the fat and dry brine it overnight. Salt doesn’t penetrate fat, and neither will flavors. This also allows better finish and crispiness. I’d go 6h at 145f (Quite hot, I know, but pork sirloin can have a lot of connective tissue) and finish it by doing most of the finish on the fat cap.
2 Comments
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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.
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Score the fat in diamond pattern just through the fat and dry brine it overnight. Salt doesn’t penetrate fat, and neither will flavors. This also allows better finish and crispiness. I’d go 6h at 145f (Quite hot, I know, but pork sirloin can have a lot of connective tissue) and finish it by doing most of the finish on the fat cap.