Inherited these 1.5 inch boneless lamb sirloin steaks.. thoughts on time and temp? What should I seal em up with? Thanks!
by tpnello
3 Comments
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chrisbvt
I would treat them like a steak, and cook to MR. Dry brine first for a couple hours, vacuum seal, two hours at 132/133F, then unbag in place in the fridge to for 1/2 hour to dry and cool, add some pepper, sear in hot cast iron pan a minute or two per side. Sear the edges first, or use a torch.
3 Comments
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I would treat them like a steak, and cook to MR. Dry brine first for a couple hours, vacuum seal, two hours at 132/133F, then unbag in place in the fridge to for 1/2 hour to dry and cool, add some pepper, sear in hot cast iron pan a minute or two per side. Sear the edges first, or use a torch.
$2.33/lb? Did you buy that in 1990?
*Jealous angry NYC noises