Hey everyone, I'm currently letting the meat rest with salt only.
I'm reading 135° for 4 hours?
Is that enough for these types of steaks?
They're around 2" thick.
Pat dry and then salted.
Thinking just throw them in, rather than wait 24 hrs with salt.
by PaleWhaleStocks
6 Comments
4 hours will be plenty of time. I was going to suggest 137* for 2 hours, but knowing they’re 2″ thick, maybe 2.5. I think 4 would be too long
I’m personally not a big fan of sirloin, I find it chewy. I usually go 4 hours at 137 with it to get it to break down a bit and not be so chewy. That’s my preference and I am not saying it’s the “right” thing to do.
I think you’re spot on. You could go lower on your temp (beef fat will render at 130 degrees and that’s all you need for some cuts) and 4 hours isn’t overkill with these steaks. Salt. Pepper. Sous Vide. Dry. Sear. Yum!
I buy these all the time. 137 for two hours and into a super hot pan. Perfect every time
I’d recommend 3 to 4 hours at 131, pat them dry and a flame sear. It’s been my go to method for 6 years now. Season with salt, pepper and garlic powder before bagging (no fats added to the bag!!) After the flame sear, a pat of high quality butter on them, or compound butter. Should be good to go
I do these all the time. 2 hours will get them done but won’t get them tender. 4 hours at 131 and they are sooo nice.