Decided to give 137 another go. Last time I tried was with a ribeye and it was a bit too chewy bc I guess the fat didn’t render at that temperature. I dry brined the sirloin for 24 hours in the fridge, then seasoned it and bagged it with rosemary (not sure if you should season before or after sous vide).
Cooked at 137f to 2 hours. Took it out and did a 5 min ice bath. Then pat it dry and let it sit in the the fridge for another 5 minutes to dry while I got the pan and stuff ready. Seared it on a very hot cast iron with avocado oil for about 30-40 seconds per side. I melted butter and rosemary the last 10 seconds or so and then spooned it over the steak while it was resting.
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Decided to give 137 another go. Last time I tried was with a ribeye and it was a bit too chewy bc I guess the fat didn’t render at that temperature. I dry brined the sirloin for 24 hours in the fridge, then seasoned it and bagged it with rosemary (not sure if you should season before or after sous vide).
Cooked at 137f to 2 hours. Took it out and did a 5 min ice bath. Then pat it dry and let it sit in the the fridge for another 5 minutes to dry while I got the pan and stuff ready. Seared it on a very hot cast iron with avocado oil for about 30-40 seconds per side. I melted butter and rosemary the last 10 seconds or so and then spooned it over the steak while it was resting.