So anybody who has read my posts here for quite a while, would know that I do a LOT of steaks… Petite Sirloins, which are NOT prime cuts, for 18-20 hrs, at 135F. Of course they come out very tender… but admittedly, these long SV’s tend to make them a little drier + can sometimes almost give that slightly powdery texture…
But I just had a HUGE breakthrough Its called a Jaccard machine The one I got is not really the Jaccard brand, but it does the same thing… which is, to pierce a whole bunch of holes all the way through the meat (i do it from both sides) which not only cuts a lot of the muscle fibers, but also allows marinades and more importantly “salt” to easily penetrate deep into the meat. In fact, it really seems to me, like it now penetrates all the way through !
Long story short, I’m now first using my Jaccard (type) of machine first, then marinating for 6 to 12 hours, then SV’ing for only 3-4 hrs, which for me, is super short ! And guess what ? Maybe even more tender and WAAY more juicy Plus no hint of powderyness. Its just really seems like a high end, prime cut from an expensive steakhouse, when in fact, I just got my Petite Sirloins on an awesome sale yesterday, for $2.98 a lb !!!
$2.98 a lb steaks that Id compare the best steakhouses in America Whoo Hoo !
This is the one I use… I’m not posting the whole link, but this should make it easy to find in a quick search…
Bold XL Meat Tenderizer Tool 60-Blades Stainless Steel
This thing is SO awesome Oh, and BTW, after cooking and searing, all of the little cuts basically close up, and disappear Would be pretty easy to keep its use a secret if you wanted to