Part of the sirloin. Started as a west coast thing https://en.m.wikipedia.org/wiki/Tri-tip Lots of flavor. Great for reverse searing, slower cooking
Am I literally looking for Tri Tip on the package in the meat counter? I feel like I see Sirloin all the time, but feel ignorant about finding the right thing.
I'm in KC and I don't always see them. As in most stores I shop don't have them on hand. A butcher would but I'm cheap.
Primarily. It gained popularity in California as a good price/quality meat because it was underused and butchers and chefs made people aware of it. I asked about it at Costco and they told me they don't get them in MN because they all go out to the west coast. I'm sure you can request it from a butcher and get it.
We get it a lot in Texas, you just have to go to Central Market to get it. I rarely see it in a random Kroger or other grocery store. It is fantastic though and one of my favorite cuts of meat.
Yea I hardly ever see it at Kroger, but harps, walmart, any maw&paw Grocer I find it. *correction to the kroger one I've found it a couple times there.
Two questions: Can someone recommend a good thermometer to test my water’s temp to make sure it’s calibrated correctly? Also, I usually buy NY Strips or Ribeye, but my GF doesn’t like the “fatty” cuts so sometimes we buy just a sirloin strip type. Is it me, or is this cut of steak way more red and “bloody”. I feel like the NYs and Ribeyes get juicy, but these strips are straight red at same time and temp.
You won’t find a better thermometer than Thermapen. It is far more worthwhile than just checking calibration. You’ll use it for all your meats going forward.
I bought a few “Joule Ready Sauces.” This is the first time I’ve made one. It is a Winter Goulash with beef short ribs and the sauce is supposed to be Hungarian in origin that is heavy on paprika and garlic. Delicious.
What do you all think is the best cut of steak for sous vide? I would prefer a ribeye, but I feel like filet works the best. Trying to not fuck up Valentine's day.
I’m not a fan of filet but I think it can benefit the most because you can impart fat into it by putting butter in the bag.
It doesn't help. Only thing that is penetrating the meat during the SV process is salt. Do a dry brine on whatever you're going to cook the night before if possible. Then sear it off in a caste iron and do a garlic, thyme butter baste to impart the butter flavor into your dish. 123 degrees, maximum of 4 hours for filet at that temp. Can chill in an ice bath before searing if you're worried your finish temp will be too high after the butter baste/sear.
Use NY strips but just trim them a bit more than a butcher would, IMO. It’s really easy to make them less fatty without destroying the steak, like you’d need to with a ribeye. A+ comment. I choose number B
funny you ask because im giving it a go for the first time tonight ...going to try this https://recipes.anovaculinary.com/recipe/sous-vide-swordfish-1
followed the anova instructions for 1 filet then did the 2nd with panko crust after the sous vide and both were excellent i would say it depends on what you are in the mood for.
sweet, gonna try it later this week. Was thinking about making a butter ponzu sauce on it as well, had swordfish with that kind of sauce at a restaurant and it was amazing
threw some prime sirloins at 135 for 2 hours. sliced into large bite size and seared for a min cast iron then added bag juice, butter, garlic. real good. midway through decided to add some sour cream was like prime rib stroganoff.
Corned beef was on sale, 165 for 10 hours Fridge over night Sliced thin for Reuben sandwiches tonight. Need to do regular brisket next.
Tues i made a couple rib eyes. One of my roommates missed dinner so i had an extra i tossed into a ziplock (pre sear, post cook @ 130). I just busted it out tossed it in the microwave for 2 min and seared it (blow torch is a must) It tastes pretty great... very purple though... Anyone ever try anything like this? If it was any other meat than steak i'd be more concerned. Am i going to die?
I always reheat in the sous vide. Or the stove, or cold or just sear it. I’d never use the microwave. Just walk towards the light.
I am so confused by this story. How did you save it? Freeze it? I have frozen steaks after cooking before and just toss them back in and bring them back up to 130. Then sear like normal if it wasn’t seared.
So it was cooked to 130 but then put in fridge? Microwave to heat slightly then sear? Gross but not deadly I’d heat in sous vide or skillet next time
Lmao - SpartanGA got it. I was really hungry/lazy so i just microwaved it for 2:00 to warm up the center some. Then hit it with the torch. Not as good as a fresh cook/sear but it was actually pretty nice. Only concerned because of how purple the center was. Yall act like you've never used a microwave before...