Like many others, I was gifted a sous vide for Christmas. Loving the results from the few times I've used it. This sub has been incredibly helpful.
Top sirloin steaks dry brined for 24 hours, sous vide at 134f for 2 hours, ran under cool water in the bag for a minute, cut out of the bag and rested in the fridge for about 30 minutes, then seared on a stainless steel pan.
I love the doneness for this steak and thought the tenderness was perfect. I don't think I nailed the crust during the sear, but I'm also new to stainless cookware. Lots of learning going on.
by ranchdressingsex
7 Comments
Sous vide makes the best of cuts like this. Well done; the cook not the doneness.
Looks really good
You need to join the 137° crew.
Looks great. I love top sirloin. Any time I see it on sale I grab a bunch of it and cut it into steaks and vacuum seal and freeze it. One of my biggest sous vide staples for sure.
Looks amazing, nice temp! Get that pan hotter next time and make sure to only sear 1 steak at a time. Otherwise a stainless pan will cool too fast since heat retention isn’t its strength. Overcrowding the pan will cause a steaming effect instead of the sear your after.
This is what i had for dinner tonight too. I’m guessing you did 132/133?
Amazing doneness! Did you pat them thoroughly dry? Did you rest them in the fridge on paper towels? Ideally, you want the surface bone dry before searing them.
Also – the pan overcrowding stuff already discussed.