The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Recipes › UMAi Dry® Recipes › 45 day Sirloin au poivre › Re:Jaccarded 45 day Sirloin au poivre
I agree that the hot tub method works better. Many of the methods on the web mention 100degreesF as the temperature but this is incorrect. You need the bath at 125F for rare for 1 – 1.5hours. If you are immune compromised you need to cook it for 6-8 hours at 130F (medium rare) or 140F (medium). Season it very well and sear each side for 30 seconds to a minute over very hot coals or a smoking pan. People who aren’t immune supressed can get the doneness at these levels mentioned after an hour. This process enhances the flavour of the steak even more.