How To Sous Vide TASTY Top Sirloin Steak
3 هزار بار بازدید -
4 سال پیش
-
In this video, we're going
In this video, we're going to show you How To Sous Vide TASTY Top Sirloin Steak.
Sous vide is a process where you vacuum pack the steak in a temperature-controlled water bath. This technique results in a juicy and tender steak that's perfect every time! Watch this video and learn how to cook a perfect steak using the sous vide cooking technique, for a delicious and tender steak every time! you enjoy and SUBSCRIBE and make sure to follow more UKULELE JAY BBQ on INSTAGRAM @ukulelejaybbq. Another one for the #scintiallationstate!
Please feel free to join my Facebook Group, SMOKIN, SOUS VIDE & SOMMELIERish Facebook: 560114908245162 for all the photos of us cooking our scintillating dishes.
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Since we cannot BBQ in N. California for months it seems (literally) due to the wild fires, I decided I needed to pair some meat with my wine as you have to do a lot of drinking when you can't BBQ. Meat withdrawals were setting in hard, so I broke out the Sous Vide and made this little steak for the #scintillationstate.
USED IN THIS VIDEO:
2lb Gras Fed and Finished Black Angus Top Sirloin Steak
Seasoned with Brookfields SPG Bland and Some Blackened Seasoning.
Fresh Ground Black Pepper
8 pads of Irish Butter about 1/8-3/8 inch thick, split 4 on each side of bag.
Vacuum sealer and bag
Sous Vide machine of your choice set at 131F for 7 hours.
Cast Iron Skillet
Potatoes
Onions
4T of the oil of your choice (I used Mangalitsa Pig fat...so damn tasty!)
When finished you can save that au jus or toss it, but dipping in that sauce is magical.
Slice against the grain after resting for 10 min and get carnivorous on that meat!
WINE PAIRING:
2004 Falcor - Cabernet Savignon H Block
Rated 90 Ukuleles! 14.7% abv makes this a bit on hot side and strong tannin in 2004 if you had it when it was young. Now 16 years later it is FANTASTIC, bold, heavy and just want you want for a big piece of Top Sirloin like this. You probably won't find any 2004 around but Falcor's Cabernet's definitely age well for a long time.
Sous vide is a process where you vacuum pack the steak in a temperature-controlled water bath. This technique results in a juicy and tender steak that's perfect every time! Watch this video and learn how to cook a perfect steak using the sous vide cooking technique, for a delicious and tender steak every time! you enjoy and SUBSCRIBE and make sure to follow more UKULELE JAY BBQ on INSTAGRAM @ukulelejaybbq. Another one for the #scintiallationstate!
Please feel free to join my Facebook Group, SMOKIN, SOUS VIDE & SOMMELIERish Facebook: 560114908245162 for all the photos of us cooking our scintillating dishes.
--------------------------------------------
Since we cannot BBQ in N. California for months it seems (literally) due to the wild fires, I decided I needed to pair some meat with my wine as you have to do a lot of drinking when you can't BBQ. Meat withdrawals were setting in hard, so I broke out the Sous Vide and made this little steak for the #scintillationstate.
USED IN THIS VIDEO:
2lb Gras Fed and Finished Black Angus Top Sirloin Steak
Seasoned with Brookfields SPG Bland and Some Blackened Seasoning.
Fresh Ground Black Pepper
8 pads of Irish Butter about 1/8-3/8 inch thick, split 4 on each side of bag.
Vacuum sealer and bag
Sous Vide machine of your choice set at 131F for 7 hours.
Cast Iron Skillet
Potatoes
Onions
4T of the oil of your choice (I used Mangalitsa Pig fat...so damn tasty!)
When finished you can save that au jus or toss it, but dipping in that sauce is magical.
Slice against the grain after resting for 10 min and get carnivorous on that meat!
WINE PAIRING:
2004 Falcor - Cabernet Savignon H Block
Rated 90 Ukuleles! 14.7% abv makes this a bit on hot side and strong tannin in 2004 if you had it when it was young. Now 16 years later it is FANTASTIC, bold, heavy and just want you want for a big piece of Top Sirloin like this. You probably won't find any 2004 around but Falcor's Cabernet's definitely age well for a long time.
4 سال پیش
در تاریخ 1399/07/13 منتشر شده
است.
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