We picked up some Top Sirloin yesterday to cook this afternoon. I salted the steaks, vacuum sealed them and put them in the
refrigerator for a 24 hour rest. This afternoon I preheated the Anova to 129 degrees. I dropped the steaks into the hot tub for a
2 hour bath. Once out of the bath I dried them, gave them a light coating of EVOO and seasoned them with Montreal Steak
seasoning. The steaks were then seared with my
Scorch Mate searing gun.
The plated shot! Top sirloin to me is normally a tougher cut of meat then rib-eye. I was pleasantly surprised how well these turned
out. Very tender, juicy and delicious!
