Top-Sirloin (Sous-Vide)
I haven't eaten Top-Sirloin in a while, and I don't ever recall making a post about this cut. Top-Sirloin has great beef taste but is not my favorite for Sous-Vide. They are great if purchased for Roast Beef because they don't have much fat, and, when sliced thin and cold, it has a nice mouthfeel. I will occasionally buy Big ones from Costco and make Roast Beef, which I have blogged about. Dry-Brined with Fish-Salt at 1% for 72-hrs. Warm-Aged using a two-stage cooking method at 113f for 4-Hrs. Finished at 128f at 9-Hrs. This time and temp gives an aldente bite. More chew than some might like. The concern with going longer is additional moisture loss. The negligible fat and long cooks will yield dry meat. The wife and kids prefer 13-15 Hrs. I sliced it very thin and used it on top of Pasta. These were shocked and refrigerated before use. Rethermed for about 90-minutes and placed on the counter for about 5-Minutes. If they had eaten right away, I would have left them on