Rebecca Dalton

I have a couple of whole beef sirloins (frozen) that I would like to sv to medium-rare, chill, and slice into steaks for service as needed. Can I sv the entire sirloins? How big of a circulating tank do I need? Any idea as to time? Recommendations for pre-bagging seasoning? Part of the reason I do not want to cut into steaks pre-sv is the expense of the bags. Any assistance with this would be appreciated. Thanks!

I ordered March 2 from Amazon and was told to expect the order April 15. Today my "open order" on Amazon is marked as SHIPPING SOON and says that I no longer can change or cancel my order. Not that I want to! Can barely believe it's on its way!!!

Thanks, e-monster! The steaks were (unevenly) cut to about 1". The meat came from a local estate and brought to me by friends with whom I will share it tonight. Given my deadline I seasoned with salt and pepper, docked them, and bagged with about 2T of browned butter. They are in at 127 now for about 45 minutes. Will shock and chill, to be finished on screaming hot grill at great speed. I'll let y'all know how it goes.

Thanks, Okanagancook, for the reference points. I had checked with these and had a concern with the grass-fed issue, as I have had great results with premium steaks and poor results with grass-fed. Long cooking has resulted in poor texture and tough results. And treating the grass-fed beef in the same way as the premium - 128F 45 minutes or so, was tough and flavorless.

I am a big fan of Raghavan Iyer's Betty Crocker's Indian Cooking, The Turmeric Trail, and 660 Curries. His recipes are delicious, approachable, and full of additional information and insights into the culture of Indian foods. I also have found Maya Kaimal's Curried Favors and Savoring the Spice Coast of India. Both authors give a strong representation of the foods of southern India which often is lacking in Indian restaurants and cookbooks.

I have a couple of 1" grass-fed ribeye steaks with bone that I would like to cook sv for later today. I need a recommendation re: docking the meat or not, including a fat in the vac bag to compensate for minimal marble, and suggested time/temp for medium-rare. Thanks.