I have been searching various websites and the Internet in general to find a recommended Sous Vide cooking time for a "Sirloin Tip Steak". Regardless of how or where I search, I end up with sous vide recipes for "Sirloin Top Steak" or just "Sirloin Steak". However, my search DID uncover that I should note that "The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling."
This tells me that if I treat the Sirloin Tip Steak like a Sirloin Top Steak (Sous Vide for 1-2 hours) I will have one tough piece of meat. If I treat it as if it came "from the round" and go for 12-24 hours, I may have beef mush.
There are non-Sous Vide recipes for the Sirloin Tip Steak that say to slice it thin or marinate it, which is another indication that it is not something one just tosses on a grill for a few minutes.
Anyone have any experience in times and temps for this kind of tougher steak?
This tells me that if I treat the Sirloin Tip Steak like a Sirloin Top Steak (Sous Vide for 1-2 hours) I will have one tough piece of meat. If I treat it as if it came "from the round" and go for 12-24 hours, I may have beef mush.
There are non-Sous Vide recipes for the Sirloin Tip Steak that say to slice it thin or marinate it, which is another indication that it is not something one just tosses on a grill for a few minutes.
Anyone have any experience in times and temps for this kind of tougher steak?
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