Quote:
Originally Posted by GloryDayz
It's also known as a "sirloin cap" so it bmnot brisket or flank steak tough to start with, but I did mine at 225 for a little more than 2 hours then seared it to perfection. So it'll never be tenderloin tender, but it's awesome nonetheless. And I'm going to reheat the leftover portion via sous vide and see if 2 hours in 130 degree water does some additional magic..  |
sous vide is the optimal way to to reheat - although I run it to 120. I don't need to re-cook it, just get it warm.
You definitely lose some of the texture from the sear, and it changes the color a bit and the texture a tiny bit, but it's the best way. Don't be microwaving that noise.
For the record, the Andy Cooks YouTube channel suggests pan frying them.
But he also talks about sous vide in the smoked meat section, so watch that part too and decide for yourself.