Sirloin Tip Roast Sou Vide/Grill

[mhkesler84]

Hey Pit People,
I'm doing a 3lbs Sirloin Tip Roast in the Sou Vide for Tomorrow night. My plan was to dry brine this afternoon for a few hours, then season with Mrs. O'Leary's Cow Crust and send it to the Sou Vide at 128° for about 24 hours. Then get my Weber pipping hot and sear the bad boy on all sides. Sounds like a simple enough plan, any insight or suggestions would be much appreciated.
-Matt

[Dr ROK]

You shouldn't cook below 130 F if you are cooking more than a few hours. 130 is in the "Danger Zone" for bacterial growth. It's a temp where bacteria can and do survive. More info on that here: http://www.amazingfoodmadeeasy.com/i...ety-guidelines
Here's a recipe from a pdf I have in evernote entiteld "Sous Vide Meat." It'll give you a better idea on time and temp., and your original plans regarding searing and seasoning should work just fine.

1. Fill and preheat the water oven to 134ºF (56.5ºC). 2. Season the tri-tip with the salt and pepper. 3. Transfer to a large (1 gallon/3.8 liter) food-grade cooking pouch and vacuum seal. 4. Submerge the pouch in the water oven and cook for at least 3 hours. (The meat will only become more and more tender the longer you leave it in the water oven, which you can do for as much as 10 hours.) 5. In a bowl, mix the shallots with the lime juice; let stand for 10 minutes. 6. Meanwhile, using a handheld mixer beat the butter, chipotle and cilantro at low speed until blended. Set aside. 7. Brush a skillet or grill grate with oil and preheat on high heat. 8. Remove the steak from the water; let stand in the pouch for 10 minutes, then remove the meat and pat it dry. 9. Sear the steak until browned and crusty, 30 seconds per side. Remove from the heat and let rest for 5 minutes. 10. Thinly slice the meat and top with the cilantro butter.

[Jerod Broussard]

If I haven't preseared I like to run 131.5 for at least 24 hours.

[Dr ROK]

I also failed to mention that sometimes your sous vide temp is off by a couple of degrees, so cooking at 130 may actually be 128. Check your sous vide temps with an alternate accurate thermometer every once in a while. Especially if you are on the edge of the danger zone.

[Breadhead]

My Modernist Cuisine cook books recommends that if you are going to set your Sous Vide bath tub water below 131° for meat you should blanch the meat in boiling water for 1 minute to eliminate any bacteria on the surface of the meat.

I sous vided a 3lb Tri Tip for 24 hours a few weeks ago and felt like that was to long. The meat became too mushy and it didn't feel right in my mouth. I'm now thinking that 15 hours might be the longest time I would leave it in the bath tub at 131°.

[Jerod Broussard]

Sirloin tip roasts are typically much thicker than tri-tip.

[mhkesler84]

Applying Cow Crust




In the bath






I threw some boneless short ribs in a tester, then seared em on the cast iron. They were succulent!

[Breadhead]

Every Sous vider ought have a cast iron skillet.👍

[JohnF]

And outdoor stove or burner.