Sirloin Steak with and without Protein Press
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An experiment to determine if using a protein press on sirloin steak affects its moisture content, with a focus on achieving an even and deeper crust.
00:10:00 total
Serves 2
medium
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Ingredients
- sirloin steak - 2 (from the same sub-primal, weighing exactly 370g each)
- salt - watch the video to see (weighed to season evenly)
- beef tallow - watch the video to see (same amount for both steaks)
Instructions
- Preparation: Weigh two sirloin steaks from the same sub-primal to ensure they both weigh exactly 370g. Also, weigh the salt to season them as evenly as possible.
- Seasoning: Season both sirloin steaks evenly with the pre-weighed salt.
- Cooking Setup: Prepare to cook both steaks on the same element, using the same amount of beef tallow for each. Plan to cook them for the same amount of time, with the same number of flips. Use a protein press on one steak and leave the other without.
- Cooking: Cook both steaks to an internal temperature of 40°C. Note that the steak with the protein press may cook about 45 seconds faster.
- Weighing Post-Cook: After cooking, weigh both steaks to compare moisture loss.
- Analysis: Analyze the weight difference to determine the effect of the protein press on the steak's moisture content.
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