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Sous Vide, Egg Seared, Select Top Sirloin Test

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Spring Chicken
Spring Chicken Posts: 10,255
in EggHead Forum
As some of you know, I like to play with my food. And I have a few 'toys' to make it more interesting. 

A few weeks back I cooked a Prime Top Sirloin by the sous vide method, and then followed with a sear in my carbon steel fry pan on the stove. It was fantastic. Here's the link to that video if you didn't see it: https://www.youtube.com/watch?v=RFXk7fWK8QM 

But this time I wanted to use a Select grade cut of Top Sirloin and sous vide it, followed by a sear on my Mini-Max and GrillGrates. The idea was to see if I could make an inexpensive, select grade of meat better by combining the Science of Sous Vide and the Magic of the Big Green Egg. 

Well, this pretty much confirms why they grade beef - and clearly suggests that not all beef can be made better. 

Here's my video of it: https://www.youtube.com/watch?v=uo0uYnnWWo4 

Hope this helps some of you Sous Vide'ers. 

Spring "Not Even Magic Works All The Time" Chicken 
Spring Texas USA
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