Smokin-It User Forum!
Alternative Cooking Methods to Go With the Smokin-It Smoker => Sous Vide! => Topic started by: Libohunden on July 17, 2016, 10:38:01 AM
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Last week, I saw some Kobe Beef Sirloin at my local grocery. I'm thinking about picking some up this morning and throwing it in the sous vide bath for tonight's meal. What temp and how long should I cook for a nice beautiful pink inside?
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Great Minds... I, too, am thinking of a sous vide sirloin for dinner tonight (although mine is not a fancy Japanese kind). I'm thinking 4 hours at 130, then searing it either in a pan or on a charcoal grill if it doesn't rain. This will be my first sous vide steak, so any suggestions will be appreciated.
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It'll be my first sous vide steak also.
I see that RG cooked his ribeyes at 124 but not sure for how long.
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Having done a search on this forum for sirloin steaks,I see that people do them at 130 for 8 hours. That is too long for me tonight, even though I tend to eat sort of late, but I just put mine in the bath, and figure it can get 7 hours and then a sear.
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I thought that the whole point of Kobe beef was that it was incredibly tender. If so, why not just grill it? Am I missing something?
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I find 2 hours at 129, then a hot reverse-sear on the searing station of my grill is perfect! It retains the great texture of a grilled steak, but is perfectly cooked from edge to edge. Anything more than that will make an already tender cut mushy.
You're right about Kobe, Roger, but the SV method gives you that perfect pink evenness all the way through. I can grill a steak pretty darn good, but there's always going to be that overcooked to perfectly-cooked gradient. I do them both ways, but more and more prefer the SV method, now that I have it dialed-in!
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Thanks Tony. I'll give it a try.
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Well, I'll have to wait till hopefully, next week. They were out of the wagyu. I sufficed for burgers on the gasser!!!
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For wagyu, or a good quality UDSA ribeye, I like to go with the 2 hour at 129, then sear. I've had wagyu sirloin, and it's pretty tender. No need for the longer tenderizing at 130/131. What I like about sous vide with a quick sear is the consistent color/doneness from edge to edge. When you grill alone, you will get a perfect color in the middle (assuming you nail it perfectly), then that ring of overcooked/gray meat, then the seared edge. The gray meat to me is a loss. With sous vide, the color is perfect every time. If you know what temperature to set, you can't over or under cook it. It's just a foolproof method of cooking (just like our smokers!!). A quick, very hot sear is key to keeping it from developing any gray ring.
"Kobe" beef by the way must be born and raised in Hyogo Prefecture from a specific strain of waygu. Then there's that whole feeding beer and massage thing. There are a lot of loose uses of the word Kobe. Wagyu from Kobe is not even the best wagyu in Japan. Wagyu can be raised just about anywhere, and can even be crossed with American beef and still called wagyu (although I don't know the legality of that...but stores do it anyway). So you just never know. Mostly it's best to just look at the marbling, and if it looks like a lot of fine spiderwebs of fat running through the meat, it's going to be tender and flavorful wagyu. My local market sells wagyu, (usually on sale for about $12-15/pound for sirloin) and you can tell just by looking at it that it is not your average steak.
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The differences between Wagyu and true Kobe are probably splitting hairs, for the true connoisseurs. I had the chance to eat a steak at a real Japanese Kobe steakhouse, on Okinawa, back in the 80s. It was unbelievable. But, I bet some of those Snake River Farm $100 ribeyes might be difficult to distinguish in difference... don't know, just wondering out loud.
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That was kind of what I was thinking. A super Prime Rib-Eye from Snake River or Lobel's in New York vs "Kobe", "Kobe-style" or "Wagyu" could be pretty similar in quality. They are all expensive, no matter which direction you go.
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They are all expensive, no matter which direction you go.
Ain't that the truth!! Funny, but when I ate a real Kobe steak, I didn't really know anything about BBQ, meat cuts, or what Kobe beef really was! All I know was it had the texture of a good steak, but was fork-tender, and had an incredible taste - like no beef I'd ever had. Wish I would have known more about it, at the time!
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They finally had some back in stock again! Look at these beauties!!!
Not sure if I'll do these on Sat or Sun, but will keep everyone up to date as to how they turn out.
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Would you experienced sous vide's recommend prepping them with butter pads like on the chuckies?
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Would you experienced sous vide's recommend prepping them with butter pads like on the chuckies?
Oh yeah! I always add an abundance of butter pats to my steaks!
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It's impossible to use too much butter.
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Gents,
This was the best danged sirloin I have ever eaten and I have never cooked a steak this good before. I'm sold on this sous vide cooker! (Good thing since I already bought it!)
I went with 129 for 2 hours but got busy taking the Canadian Boating Exam online and didn't want to risk stopping the test so they stayed in the bath for about 2:45ish. I had used some Montreal Steak Seasoning and another rub that was recently given to me. Mixed them about 50/50. Plus, copious amounts of butter! Not sure if I'll do anything different on this one in the future! However, I think I'm ready for the $30/lb Kobe Ribeyes now!
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That looks pretty darn good.
I have only done two chuck roasts with my Anova so far, but they were both by far the best chuckies that I have ever eaten let alone cooked.
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That's what you get with sous vide, that edge-to-edge even color. You can't get that will grilling alone. It's like you are really getting your money's worth, with every bite the perfect doneness.
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Even better... Last night, we warmed up left overs in the microwave and the sirloin was still incredibly tender. I will be cooking all steaks this way in the future!!!
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Even better... Last night, we warmed up left overs in the microwave and the sirloin was still incredibly tender. I will be cooking all steaks this way in the future!!!
Try warming them up in the sous vide. It's the best way to warm up any leftovers. 129 for an hour or so for your leftover steak. As good as new. You can't overcook them warming them up in the sous vide like you can in the microwave.
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Steaks look fantastic, Libo! I, too, have pretty much fully-converted to the SV/reverse-sear for steaks. Absolutely perfect, every time, with no guess work (variances in meat)! The good thing, too, is the leeway you pointed-out. If you shoot for 2 hours, and happen to go 3, no harm/no foul! I, personally, would never go 6-8 hours like some do, but 2-3 is the perfect texture for me.
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Steaks look fantastic, Libo! I, too, have pretty much fully-converted to the SV/reverse-sear for steaks. Absolutely perfect, every time, with no guess work (variances in meat)! The good thing, too, is the leeway you pointed-out. If you shoot for 2 hours, and happen to go 3, no harm/no foul! I, personally, would never go 6-8 hours like some do, but 2-3 is the perfect texture for me.
2 hours at 129 for me if it's a good rib-eye or tender cut. I think if you have a tougher steak, and want to go longer, anything over 4 hours you are going to need to bump it up to 131 for food safety reasons.
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...anything over 4 hours you are going to need to bump it up to 131 for food safety reasons.
That's why I don't SV tough cuts, or go over 3 hours. ;) ;D Love the med-rare that 129 produces!
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Funny cause tough cut is what make SV shine.... I just tried a 4 hrs sirloin steak ( cut from a big arse costco sirloin roast, choice was the quality), sorry but it didn't cut the mustard....way too chewy... First, I don't consider a sirloin as a good cut, usually, when on special I buy it for ground meat.... same piece as the one I did for 8hrs, night and days.... will try maybe 6hrs next time, but so far for choice, 8hrs is the standard...!
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Bob, are you saying that you've cooked sirloin for 8 hours in sous vide? If so, I'm interested to hear how that turned out.
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The one I cooked last night was 4hrs and was still rough. The one I cooked before was for 8hrs and was a lot tender.
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Mine was perfect but then again it was wagyu. I've been considering getting a regular sirloin. If so, I'll run it longer. Was yours a beautiful pink inside after 8 hours?