So my wife invited our oldest daughter over for dinner last night. And what is her favorite thing for Dad to cook? Steak, of course! I had a CAB sirloin about 3/4" thick. I had a choice my strip about 11/4" thick, and a cut billed as a choice bottom sirloin tri-tip. That was about 1.5" thick, but I am
not certain it was a real tri-tip. Tasted good though. The "tri-tip" was dry brined 3 days, and then sous-vide for 4 hours. The CAB sirloin was brined also, then sous vide for 1.5 hours. The ny strip was coated with Montreal steak seasoning, then sous vide for 1.5 hours. All were seared over the SnS with Kingsford competition. Side note: Dang! That KC gets HOT!!
I seared them all using the cold grate technique from ABCBBQ Dave. Patted dry, and brushed with canola oil. Another side note: I had no business putting a 3/4" sirloin on the grill with a thick ny strip or tri-tip. I paid for that by having a medium-well done sirloin.
The results were pretty good actually. The sirloin, in spite of being about 150, was still very tender, and my wife loved it. She is not a red steak person
The ny strip was beautiful! It tasted like buttery beef. It was tender and juicy.
The tri-tip was also very good. It had more tan banding than I like, but it was still delicious, and tender, probably because of the sous vide.
All in all it was mostly successful. I wanted better, but we are always our own worst critic. (I can blame a little on my daughter, she was late, and I had to keep the steak warm in the oven.)
I think that next time I will try the two ny strips side by side, one SV, and one grilled all the way, and see if note any
difference. I happen to have two left to do that experiment with.
First pic: left to right: sirloin, ny strip, tri-tip
second pic: left side: sirloin sliced, right side ny strip sliced
third and fourth pics: more ny strip and sirloin
fifth pic: tri-tip.
Sorry for the the super long post.
not certain it was a real tri-tip. Tasted good though. The "tri-tip" was dry brined 3 days, and then sous-vide for 4 hours. The CAB sirloin was brined also, then sous vide for 1.5 hours. The ny strip was coated with Montreal steak seasoning, then sous vide for 1.5 hours. All were seared over the SnS with Kingsford competition. Side note: Dang! That KC gets HOT!!
I seared them all using the cold grate technique from ABCBBQ Dave. Patted dry, and brushed with canola oil. Another side note: I had no business putting a 3/4" sirloin on the grill with a thick ny strip or tri-tip. I paid for that by having a medium-well done sirloin.
The results were pretty good actually. The sirloin, in spite of being about 150, was still very tender, and my wife loved it. She is not a red steak person
The ny strip was beautiful! It tasted like buttery beef. It was tender and juicy.
The tri-tip was also very good. It had more tan banding than I like, but it was still delicious, and tender, probably because of the sous vide.
All in all it was mostly successful. I wanted better, but we are always our own worst critic. (I can blame a little on my daughter, she was late, and I had to keep the steak warm in the oven.)
I think that next time I will try the two ny strips side by side, one SV, and one grilled all the way, and see if note any
difference. I happen to have two left to do that experiment with.
First pic: left to right: sirloin, ny strip, tri-tip
second pic: left side: sirloin sliced, right side ny strip sliced
third and fourth pics: more ny strip and sirloin
fifth pic: tri-tip.
Sorry for the the super long post.
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