- Dry-Brine for at least 2 days (I used Montreal Steak seasoning)
- Sous-Vide at 131 degrees for 9 hours
- 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.
Wednesday, December 23, 2015
Top Sirloin (Prime)
My love affair with food started when I was just a young boy growing up in Brooklyn NY. Growing up in the melting pot of NYC is a great way to learn and experience food. Becoming a Foodie did not happen until I entered the US NAVY. I was kinda of a foodie when I was a kid meaning I got to eat amazing food made by family and friends. Experiencing food in the melting pot was and is an experience I now call a privilege. It wasn't until I entered the Navy that I came to the realization that my foodie experience in NYC was not the norm. When I first started experiencing food outside NYC I was rudely awaken and aghast as to what other people and cultures thought about food. This started me out on my journey to become what I call a foodie. Why Kosher Dosher? When I was a kid Kosher Dosher meant everything was OK and I have always liked the phrase. Also I do not eat Pork and shellfish etc etc hence Kosher………