« Reply #25 on: January 12, 2018, 12:47:16 PM »
@mcgolden - To some extent yes. Not sure it will make the tough piece of fat typical on sirloin edible, but it definitely tenderizes the usually edible but tough fat throughout the steak. I used to have to get filet for my ex, and once I started using my sous vide she drooled over NY strips and ate a lot of fat she used to eat around.
Did a ribeye last night for about 2 hours at 129 the seared it. It was actually trickey to get out of the bag, seasoned and onto the grill because it was fall apart tender!!!!
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