Wednesday, December 23, 2015

Top Sirloin (Prime)

Just another Sous-Vide project. After making this a few times I finally dialed in the temp time for this hunk of meat. Can't resist prime meat especially when it's priced so reasonably. 

So easy to do and if you don't do this you will kick yourself. First let me point out that I have cooked this big hunk of joy several times all while experimenting with temps and times. I have settled in on 131 F degrees at 9 hours. I have tried 6, 9, 12, and 16 hours. First thing I did was to apply a dry-brine which I did for 2 1/2 days. I won't go into all the benefits of dry-brining here but just google and you will find tons of info on the subject. I have covered this step in past posts. 


Modus Operandi 

  • Dry-Brine for at least 2 days (I used Montreal Steak seasoning)
  • Sous-Vide at 131 degrees for 9 hours
  • Ice-Shock
  • Refrigerate until ready to proceed to the next step
  • Sous-Vide again at 120 F for 70-90 minutes to bring up the temp
  • Remove hunk from bag and reserve purge
  • Dry Surface very well and spray with oil (I used Canola)
  • Apply more seasoning if you want. I also used about 1/2 tsp of sugar on each side to help with caramelization.
  • Brown the outside using what you want. I used my Weber Grill set at 750 F degrees
  • Careful how you slice. Cut across the grain and serve.