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Home > posts > 2016 > 07 > 2016-07-01_SousVideSteak.html
Sous Vide Sirloin
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The original plan was to do something of a Meredith meal with some sous-vide steak too but we ended up not being very hungry so we just had the steak.
We went with a sirlion. Our favorite of sous-vide steaks was the tenderloin[@rev], our least favorite was the Delmonico[@rev]. This one seemed pretty lean and was also a good price.
I cut the piece in two and did it at 136°F for about 1.5 hours.
It was pretty good. The problem was it needed salt. I forgot it until the steak was already in the bag. I tried to add some salt but since it was in the bag, only some got salted. Those were the better parts. I do not know the pros and cons of salting before or after cooking, but either way, it could have used more.