Fiancé got me the Anova mini for my birthday, so I tried my hand at some top sirloin. I very rarely cook steak and when I do it’s usually sear and then into the oven in my stainless steal. This was a 10oz top sirloin, 138 F for two hours then a quick ice bath and rest for five minutes, finished with a 60 second sear on each side and a small pad of butter while they rested. I was super happy with the taste and texture, but I know my crust didn’t look great. I did notice that one side seemed a bit more cooked than the other, should I be spacing them out better in the tub? Excited to try again!
by midge514
4 Comments
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Honestly, crust isn’t that appealing but daaaaaammn that center reveal is beautiful
>one side seemed a bit more cooked than the other
I do not think uneven doneness usually is from the bath. In 2h the entire tub will be pretty equal in temperature. I would expect it to be likely related to searing and how well your pan retains it’s heat. The reason why most cooks recommend cast iron for searing is it’s mass, which means it will not drop significantly during the searing.
How much better was it than a steak you cooked on the pan?