56.5°C Sous Vides

Cook me at 56.5°, I remember Nobu once telling me to use 57°C and I thought to myself it was too high, but he was right more or less. The temperatures used to cook beef isn’t arbitrary at all, it is more about the type of beef. If the beef is very fatty it takes more temperature to render the fat or it is inedible. This is sirloin and I cooked it at 56.5°C, for 45 minutes and then seared it in a pan and seasoned it.

 

The end result is seared wagyu tenderlon served with Japanese mustard and some shoyu-garlic;