3.5 hours @ 132° F. Seared for 1 minute on both side in a cast iron. Next time I'm going to try to sear a little less time but hotter with some avocado oil instead of canola. Hopefully that will help with not developing a grey band. That being said I'm really happy for my first attempt!
Any other tips to not get as much as a grey band would be appreciated!
by Cautious_Maybe7975
3 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/sousvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
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.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
I really like top sirloin. I think it’s going to be hard for you to get a really good crust since it’s not a very fatty cut, at least that was my experience. Absolutely crank the heat, oil the steak not the surface, put a weight on the steak and flip every 30 seconds for two minutes.
The hi temp oil will give the super hot sear fast and minimize grey bands