Had this one in the freezer for a little while. Wanted to try another Sirloin Tip to see if I could nail down the time and temps to suit our liking. Did the first one at 134 degrees for 27 hours. It was very good but I felt it might should have gone for a couple more hours to be as tender as possible. My wife prefers a little less rare so I bumped the temp up to 136 degrees and I am going to move from 27 hours to 29 hours.
Just did a simple SPOG rub along with a two sprigs of Rosemary in the bag along with a couple of pats of butter. Started it straight out of the freezer into the bath @136 degrees for a total of 29 hours. Checked it after 40 minutes and it was already thawed and bendable.
After 29 hours in the Sous Vide bath here we are out and getting a little browning in the cast iron skillet.
Slicing it up and it looks really good! Good color and slicing really well with a sharp knife. Cutting most slices 1/4” to 3/8” thick. First impression is that it is going to be really good!!
Here is my supper plate. No judgement now on the size of the helpings! Don’t tell, but I had to go back for a little more Sirloin Tip. Took the pic before I put the 2 Sister Schubert rolls on the plate.
The verdict is in!! The wife says this was the best Sous Vide yet. I would have to agree. The Sirloin Tip was Phenomenal. The texture, feel, and tenderness were all great. You could literally cut the slices with a fork. The taste was great! Closest that I can think of to compare to would be a slice of a full beef tenderloin @ 4 times the price.
For me this one is nailed down @ 136 degrees for 29 hours Sous Vide style. I will be keeping an eye out for Sirloin Tips to go on sale. As good as this one was I may not wait too long and go ahead and buy soon.
Weedeater
Just did a simple SPOG rub along with a two sprigs of Rosemary in the bag along with a couple of pats of butter. Started it straight out of the freezer into the bath @136 degrees for a total of 29 hours. Checked it after 40 minutes and it was already thawed and bendable.
After 29 hours in the Sous Vide bath here we are out and getting a little browning in the cast iron skillet.
Slicing it up and it looks really good! Good color and slicing really well with a sharp knife. Cutting most slices 1/4” to 3/8” thick. First impression is that it is going to be really good!!
Here is my supper plate. No judgement now on the size of the helpings! Don’t tell, but I had to go back for a little more Sirloin Tip. Took the pic before I put the 2 Sister Schubert rolls on the plate.
The verdict is in!! The wife says this was the best Sous Vide yet. I would have to agree. The Sirloin Tip was Phenomenal. The texture, feel, and tenderness were all great. You could literally cut the slices with a fork. The taste was great! Closest that I can think of to compare to would be a slice of a full beef tenderloin @ 4 times the price.
For me this one is nailed down @ 136 degrees for 29 hours Sous Vide style. I will be keeping an eye out for Sirloin Tips to go on sale. As good as this one was I may not wait too long and go ahead and buy soon.
Weedeater
Last edited: