# 2.5kg Sirloin Joint Sous Vide, then Steaked and BBQed

**URL:** <https://community.anovaculinary.com/t/2-5kg-sirloin-joint-sous-vide-then-steaked-and-bbqed/5370>\
**Category:** Anova Precision® Cooker\
**Created:** [March 10, 2017, 6:59am UTC](https://community.anovaculinary.com/t/2-5kg-sirloin-joint-sous-vide-then-steaked-and-bbqed/5370 "2017-03-10T06:59:47Z")\
**Posts on this page:** 1\
**Showing post:** 2

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**Author:** ![iPa64](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ipa64/32/633_2.png) [@iPa64](https://community.anovaculinary.com/u/iPa64)\
**Post date:** [March 19, 2017, 4:01pm UTC](https://community.anovaculinary.com/t/2-5kg-sirloin-joint-sous-vide-then-steaked-and-bbqed/5370/2 "2017-03-19T16:01:27Z")

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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.

[https://community.anovaculinary.com/t/overcooked-ribeye-steaks/5120/7?u=ipa64](https://community.anovaculinary.com/t/overcooked-ribeye-steaks/5120/7)

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