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OT - sous vide sirloin

CanuggheadCanugghead Posts: 3,774
edited January 2013 in EggHead Forum
first time doing sirloin, 1.5 - 1.75", light sprinkle of S&P, dried rosemary, no fat before sealing...
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in roaster oven bath controlled by DIY PID contraption, 130F for about 1.5 hour, not too much moisture loss...
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blotted dry and lightly coated with Cluck & Squeal Beef Specific (good stuff thanks Marc)...
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brushed with grape seed oil and seared (a tad too long) on CI pan heated on table top butane stove...
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nice medium rare...tender but not fork tender...
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also tried searing with small lab torch but didn't get enough heat, meat still coolest inside but nicer colour ...
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Vaughan, ON, Canada

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