Update: So I finished another Petite Sirloin (Picanha) steak SV this morning. Back to 16 hrs, and it just confirmed that, for me, this is the perfect length of time… @135F
So, I actually didn’t use any salt or soy sauce at all. Just black pepper and garlic powder.
Then this morning, after searing one in butter on a hot skillet, I dumped it on my plate… but left the pan hot. Poured in a good shot of the broth, and a nice shot of soy sauce, and cooked it down about 50 or 60%. Poured that over my steak, and Bam ! It was plenty salty enough… Honestly, maybe a bit too salty, so that I couldn’t really use all the gravy. Will try the same thing tomorrow, but with about half the amount of soy sauce. Might go back to the lower sodium soy sauce too when this jug is gone.
Oh, but the important thing is, the steak was somewhat juicier, without any kind of salt trying to suck out moisture during the cooking. Think I am going to do it this way for now