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Sirloin Steaks

rasmus

I am cooking Sirloin for friends in a few days. Its free range organic meat, but I am unsure if I can cut it to actual steaks and prepare them as I would with ribeye steaks or if I need to prepare it as a 2 kg piece and then cut after sous vide before searing. Unsure how long to give it, but am pretty sure I will cook it around 55C, just not how long.

Anyone got a suggestion regarding how to approach this?

Regards

Rasmus

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Afonso_Tito_de_Morais_164825

I'd pre-sear, cook it whole 54-60C, post-sear and portion b4 serving. Less hassle, less mess, less cleanup, less chances of serving cold steaks and more fun! For a whole sirloin, depending on thickness, I'd give it 2-2h30m to be safe, but I've never done such a big slab o'meat.

artstype

Douglas Baldwin says tri-tip roast (sirloin) is 55C for 6-8 hrs for medium rare, but a sirloin steak is 55C for 24-48hrs @medium rare. A top loin roast is 50C for 1-1.5hrs rare (unpasteurized). Rib eye or prime rib roast is 50C for 3-4 hrs. I think I'd try pre- and post- searing, 50C for 6-8hrs, then portioning. Curious what CS staff think, though

Alex_311927

I always portion steaks before sous vide, presear, cook to 54C, then post sear. Two big advantages to that: 1) you avoid the issue of trying to get a sear on a pale piece of meat that has been portioned afterwards. I find it decreases the chance of overcooking. 2) the steaks will reach 54C quicker. I have no idea how long a whole 2kg joint will take to reach it, probably hours. It's really not that big of a deal to portion steaks before sous vide, presear, and sear them afterwards. You can have all your steaks cooked to temp in an hour, and give a 1 min post sear, with limited hassle.

I should probably point out this is the approach I take with cuts that contain a decent amount of fat like rib eyes and sirloins. Things like tenderloin, it makes more sense to me to do it whole, as often it doesn't develop a crust as easily. But then again, crust and fat content are pretty much the only reason to eat steak at all lol

rasmus

I have now tried ribeye and sirloin steaks a number of times. After speaking to a chef about their methods for sirloin steaks at their restaurants, it was clear that they sous vide at around 45C to be able to serve the steak bleu. I ended up liking 48C for about 2 hours better and then a good beating on a cast iron pan.