Perfect Sous Vide Sirloin Steak

Name: Perfect Sous Vide Sirloin Steak
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: European, Mediterranean
Ingredients: 4oz Sirloin Steak (I cook with 2 4oz steaks); Salt; Pepper; Rosemary; Thyme; Vegetable Oil; Butter; Garlic (optional)

9 steps

Prep:15minCook:2h

-Perfect steak every time with minimal complexity. -Instructions are for Medium sirloin steak but can be replicated to different levels of rarity in the below chart. -Each steak should be about 1-1/2" to 2" thickness For Strip, Ribeye, Porterhouse/T-Bone, and Butcher Cuts Very Rare/Rare --> 120-128 degrees F. --> 1 to 2-1/2hrs Medium Rare --> 129-134 degrees F. --> 1 to 4hrs (2-1/2hrs MAX if under 130) Medium -->135-144 degrees F. --> 1 to 4hrs Medium-Well --> 145-155 degrees F. --> 1 to 3-1/2hrs Well-Done --> 156 degrees F and up --> 1 to 3hrs For Tenderloin Steak Very Rare/Rare -->120-128 degrees F. --> 45min to 2-1/2hrs Medium Rare --> 129-134 degrees F. --> 45min to 4hrs (2-1/2hrs MAX if under 130) Medium --> 135-144 degrees F. --> 45min to 4hrs Medium Well --> 145-155 degrees F. --> 45min-3-1/2hrs Well Done --> 156 degrees F. and up --> 1 to 3hrs

Updated at: Thu, 17 Aug 2023 05:32:31 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories468.8 kcal (23%)

Total Fat40.8 g (58%)

Carbs2 g (1%)

Sugars0 g (0%)

Protein23.5 g (47%)

Sodium837 mg (42%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

4 ozSirloin Steak

I cook with 2 oz steaks

Instructions

Step 1

Fill your pot with water and set the sous vide to 139 degrees F. Take out steaks and lightly pat down with a paper towel. Check thickness to make sure they are 1-1/2" to 2" thick.

Step 2

Season all sides of each steak with salt (be generous), pepper (be generous), rosemary, and Thyme. (Rosemary and Thyme can be fresh or store bought shakers).

Step 3

Seal both steaks in a vacuum sealed bag. If you don't have a vacuum sealer, use the water displacement method. Do not stack the steaks in the bag, must place side by side or it will not cook correctly under water

Step 4

Once the pot has reach the desired 139 degrees, place the vacuum sealed bag with steaks into the pot. It should sink, no part of the steak should be above the water.

Step 5

Let the steak cook for 1hr and 45min.

Step 6

Right before your steaks have been cooked, take out a cast iron pan and set the stove to medium heat. In addition, place vegetable oil in the pan (don't overload it). Once the steaks have reached the allotted time, remove them from the water and take them out of the bag onto paper towels. Water is the enemy of a good sear, so make sure to pat down the steaks to remove any water moisture.

Step 7

In addition to the vegetable oil in the pan, feel free too also add in butter or garlic when you're searing the steak. Once the vegetable oil starts to show signs of evaporation, the pan is ready.

Step 8

With tongs, grab one piece of your steak and place it into the cast iron pan. The only thing we are doing here is creating a sear. We are not trying to cook the steak any further unless you want to ruin whatever rarity you wanted. At this point when placing the steak in, add the butter and garlic. Make sure to sear all sides, flipping every 15 secs or so. Shouldn't take more than a minute or two for the desired results.

Step 9

Happy Eating!