My Sirloin Steak Experience

john.jcb
Tue, 28 Apr 2015 22:22:40 +0000
Anova Precision® Cooker

Last Sunday I cooked a sirloin steak for our dinner. Originally we were going to have a late lunch around 2 PM so I put the vacuum sealed bags of steak in a 135°F bath a little after 12 PM. They were not overly thick maybe 1.5 inches or a little less. Well things changed and dinner actually occurred closer to 6 PM. I would say the steaks easily had 5 and a half hours in the bath. The first thing I noted was that there was considerable juice in the bags and the meat was a little darker than I recall other steaks being. After drying the meat was seasoned with salt and pepper and seared for about a minute on each side.

Cutting into the steak it was a perfect medium rare as I have come to expect. It was also tender and cut easily. The steak, however, was a bit dry. Much dryer than I would have expected a sirloin to be. While the steak was cooked perfectly and it definitely was not mushy I think that cooking too long does have some negative consequences. I want to try sirloin again but decrease the cooking time to no more than 90 minutes and compare the results. As luck would have it the wine was very good and I think it tempered the comments. Next time if there is going to be a long delay I think I will remove them and after a quick cooling refrigerate the steaks and reheat just before dinner in the water.

7 posts - 6 participants