The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › Dry Aging Steak with UMAi Dry® › Thickness and days › Re:Thickness and days
RRP — glad to hear that you decided to give sirloin a whirl!
I think you do the “hot tub” treatment for steaks, We cook the sirloin “sous vide” at 129 F for about four hours before searing the steaks in cast iron and then serving them. I know that holding beef for a long time at 129-135 does a great job of making tougher cuts tender (shoulder, for example). The great thing is that the beefy flavor does not diminish, so cheaper cuts of tough, flavorful beef end up as cuts of tender, flavorful beef.
I’m planning to wait a few days, then sample the sirloin I’m aging. At that point, I think I’ll be ready for the head-to-head test against ribeye.