SV sirloin steak.
- Thread starter Wolgast
- Start date
Bob Correll
R.I.P. 3/31/2022
I would love to have been there for this beautiful meal Daniel!
I would love to be there for anything that you and Emilie prepare!
I would love to be there for anything that you and Emilie prepare!
Frank H
TVWBB Gold Member
Daniel as always.... a wonderful cook and education. The steaks look awesome but I may be the only one to say it..... the potatoes look outstanding!Any seasoning tips?
I'll second that emotion. The steak does look beautiful , but the Irish in me always perks up when I see potatoes that look crispy and golden!
Robert McGee
TVWBB Gold Member
Dan;
That cook is magnificent! I just did a nice Top Sirloin that the wife picked up on sale. It was a very good piece of meat and I did the reverse sear on it. It was very good (we have half left over for a steak salad) but just a touch overcooked on indirect. That is avoided by Sous Vide. The results should be close to the same if you hit your marks properly (like I said I left the steak on indirect slightly longer than I should have). It was very good but would have been better had I gone to direct a bit sooner. Yours obviously had NO such trouble and looks as perfect as can be.
Your photos are absolutely "spot on", too!
FWIW
Dale53
That cook is magnificent! I just did a nice Top Sirloin that the wife picked up on sale. It was a very good piece of meat and I did the reverse sear on it. It was very good (we have half left over for a steak salad) but just a touch overcooked on indirect. That is avoided by Sous Vide. The results should be close to the same if you hit your marks properly (like I said I left the steak on indirect slightly longer than I should have). It was very good but would have been better had I gone to direct a bit sooner. Yours obviously had NO such trouble and looks as perfect as can be.
Your photos are absolutely "spot on", too!
FWIW
Dale53
Wolgast
TVWBB Olympian
Thanks a bunsh ppl.
Im not saiyng that steaks cant be cooked perfect without a SV rig,but it sure helps. Infact these quality ones is not my main goal with the SV. Its actually to cook less expensive meat as tender as an aged quality one. About the taste...I think it would have more grill flavour if i would have cooked it indirect/direct/reversed or not. Even more so if i would have added wood. Its just another gadget. But it has its places.
About the taters...This is actually the first time i roasted em in a pan like this. I know a few on this board that always makes it and it looks so good. Just halfed taters with a bit of oil/salt/pepper. Cooked on the grill @ 400f untill golden like these. Did flip em around a few times during the cook.
Thanks again...I have a wook ready for tonight. Bet they are threatening with a STORM. Might do it indoors.
Im not saiyng that steaks cant be cooked perfect without a SV rig,but it sure helps. Infact these quality ones is not my main goal with the SV. Its actually to cook less expensive meat as tender as an aged quality one. About the taste...I think it would have more grill flavour if i would have cooked it indirect/direct/reversed or not. Even more so if i would have added wood. Its just another gadget. But it has its places.
About the taters...This is actually the first time i roasted em in a pan like this. I know a few on this board that always makes it and it looks so good. Just halfed taters with a bit of oil/salt/pepper. Cooked on the grill @ 400f untill golden like these. Did flip em around a few times during the cook.
Thanks again...I have a wook ready for tonight. Bet they are threatening with a STORM. Might do it indoors.
Peter Gallagher
TVWBB Guru
great looking stuff Daniel - I like that SV rig - cool stuff. Sides all look really good too. Those spuds - look perfect!
