Sirloin in sous vide

arieshapiro16

I have a 2 kg lump of sirloin  and want to cook it as a whole lump in sous vide. After cooking I'll cut the lump to steaks and sear. The meat is frozen from Argentina. At what temperature should I cook the lump and for how long to have it done "MEDIUM"?

Thanks,

Arie Shapiro

Istael

tshewman

See http://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide . That said. If possible, perhaps cut in 1/2 and try half (1kg) medium rare. Just food for thought.