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.
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.