Sous Vide Sirloin Steak
The sirloin is a delicious and affordable cut that is very similar to a New York steak. When you sous vide this slightly tougher cut, not only does it deliver melt-in-your-mouth tenderness, but it is also packed with a strong beefy flavor.
- Vacuum Bag
- Chef Knife
- Paper Towels
- Vacuum Sealer
For Sous Viding the Beef Sirloin
- 2 each Beef Sirloin 6-8 oz. per steak
- Kosher Salt
- Fresh Cracked Pepper
- 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- 1 each Garlic Clove, whole skin on crushed
- 1 sprig Fresh Thyme
For Searing the Beef Sirloin
- 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- 1 tbsp Unsalted Butter or Olive Oil for basting
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your steak at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 17 minutes
- Choose your preferred doneness.Taste: Medium rare Temperature: 129.2 °F
- Generously season the steak with salt and pepper before placing it in the vacuum bag along with olive oil or unsalted butter, garlic, and a sprig of thyme or rosemary.Kosher Salt, Fresh Cracked Pepper, 1 each Garlic Clove, whole skin on crushed, 1 sprig Fresh Thyme, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
- Using the vacuum sealer, make sure that the steak is completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the beef sirloin to sous vide for the duration of the given cooking time.
- Once the steak has finished cooking, carefully remove the steak from the water bath. Remove the steak from the bag along with the herbs and garlic to a paper towel-lined plate or a sheet tray with a roasting rack. Before searing, thoroughly dry the steak with paper towels.
- Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to lightly smoke, carefully add the steak along with the garlic and herbs to the pan. Sear the steak on each side for approximately 1 minute. After flipping the steak, you can add unsalted butter for basting. This adds an extra depth of flavor and smells amazing!
- We find that a heaping pile of french fries and some creamy garlic butter are the perfect accompaniments for this delicious steak.
Nutrition PER SERVING
Calories: 103kcalCarbohydrates: 0.3gProtein: 0.4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 31mgSodium: 2mgPotassium: 12mgFiber: 0.1gSugar: 0.01gVitamin A: 374IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)