Sous Vide Sirloin Steak
Sous Vide Sirloin Steak is a culinary technique that has gained immense popularity in recent years. This method involves cooking the steak at a controlled low temperature in a water bath, resulting in a perfectly tender and evenly cooked piece of meat.
When done right, it can elevate the flavor and texture of the sirloin steak to a whole new level. To begin with, the process of cooking a sous vide sirloin steak starts with choosing a high-quality cut of meat. The sirloin steak, known for its tenderness and rich flavor, is an excellent choice for this cooking method. The meat is typically seasoned with salt, pepper, and any other desired spices or herbs to enhance its natural taste.
After seasoning, the next step is vacuum-sealing the steak. Vacuum-sealing helps to lock in the flavors and juices, the meat remains moist and succulent throughout the cooking process. The steak is then placed into a water bath, which is set to the desired temperature. The temperature is usually lower than traditional cooking methods, allowing for a slow, gentle heat to penetrate the meat evenly.
One of the significant advantages of cooking sous vide is the precise control it offers over the cooking temperature. This process allows for consistent results every time. Whether you prefer a medium-rare, medium, or well-done steak, sous vide ensures that you achieve the perfect level of doneness, without any guesswork.
Another benefit of using the sous vide technique is that it eliminates the risk of overcooking the steak. With traditional cooking methods, it’s easy to end up with a piece of meat that is tough and dry. However, with sous vide, the low and slow cooking process ensures that the meat remains tender, juicy, and full of flavor.
The cooking time for a sous vide sirloin steak can vary depending on the desired doneness and thickness of the meat. For example, a 1-inch thick steak cooked at 130°F (54°C) will take around 1-2 hours to reach medium-rare. The steak gets more tender the longer it cooks. The collagen breaks down using the sous vide method.
Once the cooking time is up, remove the sous vide sirloin steak from the water bath. Quickly seared on a hot pan or grill to create a beautiful brown crust on the outside. This step adds an additional layer of flavor and gives the steak an appealing visual appeal. The searing process only takes a few minutes. Ensuring that the meat is still warm and juicy on the inside when served.
In conclusion, cooking a sous vide sirloin steak is a fantastic way to achieve restaurant-quality results in the comfort of your own home. The precision control, tenderness, and flavor enhancement offered by this cooking method make it a favorite among steak enthusiasts worldwide. Whether you’re a seasoned chef or an amateur cook, the sous vide technique is an excellent tool. A must have in your culinary arsenal when it comes to preparing a mouthwatering sirloin steak.
Sous Vide Sirloin Steak
Ingredients
- 1 Lb 1" thick sirloin steak
- 1/2 tsp Kosher salt
- 1/2 tsp Black
- 1 Tbsp Olive
- 2 Cloves Garlic-minced
- Sprigs Fresh Thyme or rosemary
Instructions
- Preheat sous vide to 130' for rare, 135' for med rare or 145' for medium. I place my pot of water on a cutting board to protect my counter.
- Season the steak by rubbing 1/2 tablespoon oil on both sides and then add salt, pepper and garlic.
- Either use a vacuum bag or ziploc bag. Place the steak in the bag and add the sprigs of herbs. Then seal up the bag.
- If using a ziploc bag use the water displacement method. Zip the bag almost completely and submerge the bag into the water making sure the opened end doesn't go below the surface of the water. Seal the bag. This should remove all of the air from the ziploc bag.
- Make sure the steak is submerged with an 1" of water above the steak.
- Cook for 1 hour.
- Remove the bag from the sous vide, remove the steak and discard the herbs. Use paper towels to remove the moisture from the steak to get a good sear.
- Sear the steak using the remaining oil on the grill, cast iron skillet or use a torch like a Searzall which is what I used. Just until you get nice color on both sides about 1 minute per side.
- Slice steak against the grain and serve.