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MacKenzie

Sirloin Steak Dinner

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I cleaned out the meat freezer not to long ago and discovered some sirloin tip steak that needs to be cooked and eaten. It was from Oct. 2012, eek.

 

 

Cooked at 132 F for 5 hours.

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The steak was very moist and tender and it couldn't have tasted any fresher. Seared on the de Buyer pan. One thing I've noticed about SV steak is that the colour develops several minutes of resting.

 

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:thumbup:  :thumbup: on that steak MacKenzie! 

 

Second the vacuum sealer comment. I routinely run across something in the freezer that's over a year old, with no bad effects at all. Can't say that I've got stuff in there from 2012, but I haven't dug down to the bottom in a while!  :laughing5:  

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There was one more piece of sirloin steak in my freezer from  Oct.2012 so sous vide that today and here's dinner-

 

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It was in the bath at 132F, 8 hours, eek, a whole lot longer than I planned.

 

It was still wonderful, take a look at this close-up view of the texture -

 

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