Sirloin Gyu

If you adore meat as much as I do, then read on. I purchase a 4cm thick slice of Japanese sirloin and cooked it under vacuum for 45mins at 52℃ degrees.

Then rest the meat and dry the surface and cook it with a gentle heat in order to avoid burning the fat.

I then de-glaze it with mirin/shoyu and finally as a last step I season the meat and let it rest.

I do not season the meat until the last step or you risk burning the seasoning.

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