Perfect Sous Vide Sirloin Steak

Ingredients

• 2 sirloin steaks (8-10 oz each), about 1 inch thick
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper to taste
• 2 tablespoons butter

Instructions

1. 1.Prepare the Steaks

   Pat the sirloin steaks dry with paper towels. Season generously with salt, pepper, minced garlic, thyme, and rosemary. Drizzle with olive oil.

2. 2.Vacuum Seal

   Place each steak in a separate vacuum-seal bag. If you don't have a vacuum sealer, use a zip-top bag and remove as much air as possible using the water displacement method.

3. 3.Sous Vide Cooking

   Preheat a water bath to your desired doneness temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well. Submerge the sealed steak bags in the water bath and cook for 1 hour.

4. 4.Sear the Steaks

   Remove the steaks from the bags and pat them completely dry with paper towels. Heat butter in a cast iron skillet over high heat until smoking hot.

5. 5.Sear the Steaks

   Sear the steaks for 1-2 minutes per side, until a deep brown crust forms. Use tongs to sear the edges as well.

6. 6.Rest and Serve

   Remove the steaks from the skillet and let them rest for 5 minutes before slicing against the grain. Serve immediately.

Nutritional Information

Equipment

• Sous vide immersion circulator
• Large pot or container for water bath
• Vacuum sealer or zip-top bags
• Cast iron skillet
• Tongs
• Paper towels

Tips

• For best results, use a high-quality sirloin steak.
• Ensure the water bath temperature is accurate for precise cooking.
• Patting the steaks dry before searing is crucial for achieving a good crust.
• Don't overcrowd the skillet when searing to maintain high heat.
• A meat thermometer can be used to verify the internal temperature after searing.

Frequently Asked Questions