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Author Topic: Sirloin cooked SV  (Read 3581 times)

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Offline Pappymn

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Sirloin cooked SV
« Reply #-1 on: January 02, 2015, 06:41:50 PM »
This was the protein I was most anticipating the result.

Hunks of meat were about 2 1/4 inch thick. So I put them in the hot tub for 5 hours at 131 degrees. Pulled them last night and tossed in the fridge.

Pulled from the bags, dried with paper towel, and let air dry in the fridge for a few hours.

Seared them in a screaming hot new De Buyer pan.



Cuts with a fork 8)


My wife and daughter think I made a deal with the devil to get such tender meat.???

My only question is that the center of the meat was at best room temperature when eating. I would like it slightly warmer. Are you all bringing your meat to room temperature BEFORE searing?
« Last Edit: January 02, 2015, 07:10:03 PM by Pappymn »
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Offline drholly

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Re: Sirloin cooked SV
« on: January 02, 2015, 06:56:40 PM »
Oh my, that looks perfect, Pappy!

I love my De Buyer pans how do you like yours?
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Offline ACW3

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Re: Sirloin cooked SV
« Reply #1 on: January 02, 2015, 07:00:42 PM »
Pappy,
I have put the protein back in the pool to bring it back to the set temperature before taking it out of the vac pack and searing the meat.  That would probably help get that center temp to your liking.

I think you did a fantastic job with that steak.  I can forgive a little temp to a great tasting piece of meat.  There is always GRAVY that could be added, or not.

Art
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Offline Pappymn

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Sirloin cooked SV
« Reply #2 on: January 02, 2015, 07:12:25 PM »

Quote from: drholly on January 02, 2015, 06:56:40 PM
Oh my, that looks perfect, Pappy!

I love my De Buyer pans how do you like yours?

Different mind set then my other pans. Where you scrub them clean. It really is more like my wok. The build quality is excellent I have the 10 inch element b.
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Offline muebe

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Re: Sirloin cooked SV
« Reply #3 on: January 02, 2015, 08:08:00 PM »
Sear them for a little longer next time Pappy.

Your results look really good!
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Offline hikerman

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Re: Sirloin cooked SV
« Reply #4 on: January 02, 2015, 08:26:00 PM »
Nice looking steak mister!
I agree with Mike, cook a bit longer and maybe hotter. Don't throw on directly from refrigerator either, let it come to room temp.
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Offline sliding_billy

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Re: Sirloin cooked SV
« Reply #5 on: January 02, 2015, 08:28:39 PM »
Good looking beef!
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Offline sparky

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Re: Sirloin cooked SV
« Reply #6 on: January 02, 2015, 08:52:11 PM »
plate me buddy.  looks great.   :)
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Offline 1Bigg_ER

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Re: Sirloin cooked SV
« Reply #7 on: January 02, 2015, 10:31:17 PM »
Why not put it back in the sous vide to warm up then sear?
If you sear it longer you'll lose that wall to wall beauty.

I really can't wait for the UPS man tomorrow!
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Offline Pappymn

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Sirloin cooked SV
« Reply #8 on: January 02, 2015, 10:37:30 PM »

Quote from: 1Bigg_ER on January 02, 2015, 10:31:17 PM
Why not put it back in the sous vide to warm up then sear?
If you sear it longer you'll lose that wall to wall beauty.

I really can't wait for the UPS man tomorrow!

Cuz I didn't think of that???

My wife looked at me while searing and said "won't the inside be cool?". Had no occurred to me. She put hers in the microwave for 15 seconds.....worked.
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Offline pz

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Re: Sirloin cooked SV
« Reply #9 on: January 02, 2015, 11:07:06 PM »
I just sear just as soon as they come out of the bath so the IT is whatever the bath was.  However there are advantages to cooling the meat in the fridge prior to searing, but either method requires careful searing times/temperatures in my experience (which is still quite limited).  If I take right out of the bath and sear, then a screamin' hot pan (or infrared burner) for a minute per side is just about right.  If pulling from the fridge, I would sear at a slightly lower temperature for a longer time, which allows a better crust to form, and heats the meat through better.

Bottom line is that there is no substitute for experimenting with what works for your tastes.
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Offline HighOnSmoke

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Re: Sirloin cooked SV
« Reply #10 on: January 02, 2015, 11:10:06 PM »
Excellent sirloin Pappy!
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Offline Las Vegan Cajun

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Re: Sirloin cooked SV
« Reply #11 on: January 03, 2015, 12:46:48 AM »
I agree with reheating with the SV to the original cooking temp, I do that all the time with mine and get great results. ;)
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Offline africanmeat

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Re: Sirloin cooked SV
« Reply #12 on: January 03, 2015, 08:32:50 AM »
It looks yummy pappy it got the right colour as i like it  .
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Offline Jaxon

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Re: Sirloin cooked SV
« Reply #13 on: January 03, 2015, 11:46:34 AM »
With results like that I am no longer on the fence.
Gonna learn how to do this...

B T W, which SV thing do you use Pappy?
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