Sirloin roast sous vide 24-hour cook.

Small 4" sirloin. Your choice in seasoning rub. I used the Sugar Bourbon rub again. First set up the sous vide Anova water bath.

All photos will follow .....

Next bring it up to temperature, I am going for 131° @ 24 hours.
Heat seal, and hang the meat so 1" of water is covering it.

After 24 hours remove, save the drippings, and wrap, cover with a towel for one hour.

Unwrap, and sear with a searsall tourch.

Carve aginst the grain in 1" servings, use drippings at your discretion. I put some on the potatoes and a little on the meat.

Taste better than restraurant prime rib!

Bon appetit