Rumpsteak . Sirloin Steak failure

I prepared a bio-shirloin steak (in europe named Rumpsteak), 4 cm. thick, 54 Celsius for 1 hour according to the joule recipe - revers searing. (before and after the water bath)

The meat was edible but still tough.

Should I have left the cut for two hours or longer?

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FrankM_3301

Sous vide won't magically make less tender cuts more tender, unless you dramatically lengthen the cook time. This looks like a relatively lean cut. So, your result is not surprising. Now, you can lengthen the cook time, and this will impact texture, but, you might not like the result, as it will become more mushy over time. It's worth an experiment. However, if you want a steak, as you have it pictured, to taste good and be tender, look for one with more fat marbling as your starting point.

boris_855476

Hi Frank - "Sous vide won't magically make less tender cuts more tender, unless you dramatically lengthen the cook time."

Thats what many claim to be the case - see: https://youtu.be/f-FM7ATykAA

and

https://youtu.be/ois7woj5nsc

Anyhow, the meat was not so lean - not overly rich marbled but duly acceptable

montebello1964

Alternatively, you can try "warm aging", which was described in Modernist Cuisine, to tenderize beef by first cooking at temperature where the endogenous tenderizing enzymes are maximally active (supposedly 103°F for calpains and 120°F for cathepsins). Some people will actually do multiple temps, but I just split the difference with 114°F. But you may need to experiment to find the optimum for different cuts of beef (and sources). Just remember to keep the total time in the "danger zone" below 2-4 hours.

fisher23

Unrealistic expectations can't transform an already tough piece of meat, only time can do that. Time = tenderness.

Brandon_Byrd_40557

What Frank and John said.

FrankM_3301

For me, when I eat a steak, I want the texture of steak. Yes, you can make a steak much more tender by cooking it much longer, but then is the experience the same as eating an awesome steak? You might enjoy it, but it's not really what I am looking for. Also, compare this photo with your product. That makes a pretty large difference in the end.

pd3ski_278514

^^ this times a thousand!

Hope you had a nice bottle of wine for those 🍷

boris_855476

right - as evidenced here: https://youtu.be/ois7woj5nsc

boris_855476

“You go to war with the army you have, not the army you might want or wish to have at a later time.”

― Donald Rumsfeld

:-)

fisher23

Sorry, but you can't believe everything you see on the internet. Unrealistic to expect every piece of meat meet those standards, you can't place the blame on the tools.