Steak in a Bag
Tonight I made sous vide top sirloin with butter, garlic and shallots. I’m going to post the technical details so I remember them.
Cooking Details:
Cut: Top Sirloin Steak (petite)
Weight: 0.45 pounds
Initial water temp: 141°
Temperature drop after submersion: -2°
Hold temp: 139.2° (±0.6°)
Cooking time: 45 minutes
Internal Temp at Removal: 138.5°
I removed the butcher’s twine netting holding the cut in a round, and flattened it with manual force. The steak was seasoned liberally with kosher salt and black pepper, plus a dusting of cayenne pepper. It was packed with 1/2 of a shallot, thinly sliced, 2 cloves of garlic, and about 2 teaspoons of butter, one tsp per side. There was also some parsley because I love how it retains its color.
After packaging:
In bath (after 2 hours in the fridge and a few on the counter to come back to room temp):
@ 20 minutes:
Out of bag:
Seared quickly and plated:
Inside:
It was extremely tender and tasty, and pretty much even in texture from tip to tip and edge to edge - other than the briefly seared edges. Other than those weird seams, it wasn’t too bad looking either, if I do say so myself.