Tony Walsh to SVR–Sous Vide Resources; Sous-B-Q™, Sans Vide™9 April 2017
Top sirloin and polenta. Took steak from freezer, bagged, 129 for 2.5 hours. S&P, quick sear, deglazed with the "purge? is that what you all call it?" New guy ya know. Let me know what I can do better please. It was a little chewy but that is kind of typical of a cheap sirloin.
