So I just recently got a sous vide and did a tri tip that turned out pretty well. I went to Costco and got some top sirloin steaks and decided to try those. I did 135 for 1.5 hours , and bagged it with just salt and pepper and garlic powder. Then I took it out, seasoned it with other seasons and seared it in the cast iron. It was kind a little tough and had kind of a different look to it. Any thoughts or suggestions ?
by Effective_Maybe_4251
8 Comments
Double the cook time in the bath, make sure it’s patted dry before searing, and the grey band around the edges is from searing too long which probably means the pan wasn’t hot enough and/or too much fat in the pan.
Cut it the other way, to make the fibers short.
This still looks delicious
I do tri tip at 133 for 4 – 6 hours and it always turns out awesome.
Sirloin is not a tender cut. It needs more time. I suggest 8-12 hours.
My sweet spot for sirloin is 11 hours at 131, took me a few attempts at different temps and times to find my favorite.
a few thoughts –
1) you cut it the wrong way. When you see those long fibers you can guarantee you will be chewing on them. If you cut it the other way, you have a bunch of small fibers that will chew much nicer.
2) Since sirloin is not a tender cut, it will need longer in the bath, especially at lower temps to get more tender. You do short cooks for meat that is already great like filet where you are really just trying to gently heat it evenly
3) I suggest not adding other spices before the sear — that will likely just burn them. Consider making a compound butter to put on after the sear or just seasoning after. Keep in mind, some spices may taste a bit different more “raw”.
I did Costco top sirloin in the sous vide yesterday. 127 for 4 hrs, ice bath, season and sear on my flat top with some beef tallow, cut with the grain. Turned out amazing.