Just put the herb gravy through the Vitamix, and it's really tasty. Basically just chicken stock, thyme, onions, garlic, a little soy sauce and finished with some butter. Blended the whole sumbitch up and seasoned with salt/pepper.

Does the time make any difference, or once it's at ideal temperature all the way through, is it ready to go whenever?

It's technically ready when it's cooked through, but if you let it go a longer, you'll generally end up with it more tender as the connective tissue dissolves. There's a point, however, where the proteins begin to denature and it gets mushy. That generally doesn't happen until you get in 12+ hour cooking with this kind of steak. There are other cuts, like roasts, that benefit from the 24- to 36-hour cooks.

I've had really good luck with 6-8 hours on sirloins.

Having company over tonight... added strawberry sorbet to the menu.

A cursory look, but that is not prime. This is what prime looks like.

http://www.kansascitysteaks.com/_Fil...ss-Rib-Eye.jpg

That's a prime rib eye. I didn't get prime rIb eye. It most definitely is prime sirloin. These steaks are way better marbled than any sirloin I've ever cooked.

This thread got me to talk to a couple of chef friends of mine. Between the thread and those chefs, I've been convinced to pick up one of the sous vide machines. It's not high on the list, so it'll be a while before I get one, but you've swayed at least one of us here, so thanks for that.

BTW, how much are you paying for prime sirloin in your neck of the woods?

$7/pound

My bad. Here's marbling from left to right on sirloin... prime... choice... select. If you were sold the sirloin in the picture you posted as prime you were screwed.

http://www.savenorsmarket.com/web/wp...ay_Sirloin.jpg

Who knew all prime steaks looked alike... learn something new every day here.

:shake:

The steaks - when you're looking at the real deal, not pics taken from a POS camera - look much more marbled. It's very thin streaking throughout the whole steak. Much more marbling than any of the choice I've ever bought.

You think those are all prime? Really?

No, I'm saying you assuming that all prime steaks - the pic you showed vs. a terrible pic of mine - would all look alike is utterly ridiculous.