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Post by BBQ Butcher on Oct 28, 2012 5:42:35 GMT -5
A 1" thick bnls Sirloin Steak seasoned with Kosher salt, applewood smoked black pepper, granulated garlic and a pat of unsalted butter and then vacuum packed. I preheated the Demi to 137°, medium* for beef at that thickness, slipped in the pouch of meat and this is what it looked like after a two hour bath. Now for a one minute sear on each side in a cast iron skillet. Served with some assorted Asian stir-fry veggies *Even though I prefer rare or med-rare, I intentionally cooked the steak medium for my wife. Sometimes you just have to do what you have to do The taste was fantastic and meat was fork tender. Next time it will be 132° for me
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