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Post by BBQ Butcher on Mar 9, 2014 20:05:11 GMT -5
Wow.....for the past 1.5 years I've sous vide NY Strips, Sirloins, Rib Eyes, Flat Irons, Chuck Eyes, Denver Steaks, London Broils, etc, and I have to say that this Short Cut Rump (sirloin ass end) was probably the best of the lot Sous Vide at 131° for 3¼ hours with NO seasoning. Patted dry and gave it a light covering of canola oil and Kosher salt, a quick sear in a cast iron pan. A tad over done for me, but a compromise between the better half and myself Served with steamed broccoli (an old Dr. Weir recipe) and mashed potatoes. I am full and gloating
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spuds
New Member
Posts: 14
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Post by spuds on Mar 11, 2014 2:55:36 GMT -5
AWESOME!!!
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