On 10/22/2018 at 10:09 AM, gfweb said:
I SV deckle using sirloin numbers IIRC 132 F x 5 hours
Love the temperature but if the meat is good quality i would drop the time to 1.5 hrs then seer in really really smoking hot pan (use beef fat instead of oil). Its going to burn so do it outside on a preheated grill. 5 hours seems long to me and the meat may become 2 tender. I prefer a little work for my teeth so I can savor the fat throughout the meat. Don't trim the fat either, just do a extra run around the block next week to make up😉
If you cook a thick fillet steak and when tasting first cut off the outside "char" and just taste the pink meat itself, it has a very subtle flavor that is unique to each cut of steak .
That said, some of the best steaks I have eaten have been prepared in the normal way (seered then grilled in a hot oven then basted in butter...there is a cheffy term for it but alas I ain't no chef) then rested. They are mouth watering and delicious but a lot of the taste is because of the maillard reaction as well as the nuttiness of the browned butter. Not too many vegetables (and no strong flavors). Add a really good robust aged red wine and there is nothing better. I think I need to be alone now and will probably need a cigarette later (funny though I don't smoke).......
