I’m thinking of cooking this Sirloin Joint Sous Vide, then cutting it into 20mm thick steaks and BBQing to give a sear. Anyone done this before and know times and temperatures for this - for medium rare.
ZHi, I don’t think it’s a good idea to cut it before searing, because it will loose a lot of juice.
I think it’s better to sear the whole piece, then cut it and enjoy it!
Or cut it before sous vide, cut parts about 25mm-35mm, and place them side by side in one or more bags.
And a great tweak is to use dry brining method before sous vide stage to keep juice inside.