Are you ready to elevate your steak game to restaurant-quality levels right in your own kitchen? With the Sous Vide method, you can achieve perfectly cooked top sirloin steaks that are tender, juicy, and bursting with flavor. Imagine sinking your teeth into a steak that’s cooked evenly from edge to edge, with a mouthwatering crust that seals in all those delicious juices. Whether you're a seasoned chef or a cooking novice, this recipe will guide you through the simple steps to create a culinary masterpiece that will impress your family and friends. Don’t miss out on the chance to transform your cooking—let’s dive into the world of sous vide!
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 top sirloin steaks
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Remove top sirloin steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- Fill a large pot or sous vide container with water and attach the sous vide precision cooker. Set temperature to 129°F (54°C) for medium-rare doneness.
- Pat steaks completely dry using paper towels to remove excess moisture, which helps achieve better seasoning adherence and searing later.
- Season both sides of steaks generously with salt and black pepper, ensuring even coverage across entire surface.
- Place seasoned steaks into vacuum-sealed bags or high-quality zipper-lock bags, removing as much air as possible to prevent floating during cooking.
- Carefully lower bagged steaks into preheated water bath, ensuring they are fully submerged. Cook for 1 hour and 30 minutes.
- After cooking time completes, remove steaks from water bath and bags. Pat dry thoroughly with fresh paper towels.
- Heat cast-iron skillet or heavy-bottomed pan over high heat. Add olive oil and allow to shimmer but not smoke.
- Sear each steak for 30-45 seconds per side to develop a rich, golden-brown crust, creating delicious Maillard reaction.
- Transfer seared steaks to cutting board, let rest for 5-7 minutes to allow juices to redistribute.
- Slice against the grain into thin strips and serve immediately with preferred side dishes.
Tips
- Room Temperature is Key: Allow your top sirloin steaks to sit out for 30-45 minutes before cooking. This simple step ensures even cooking throughout the steak, resulting in a perfectly tender bite.
- Precision Matters: Set your sous vide precision cooker to 129°F (54°C) for that ideal medium-rare doneness. If you prefer a different level of doneness, adjust the temperature accordingly—just remember that lower temperatures will yield a more tender steak!
- Dry and Season: Pat your steaks dry with paper towels before seasoning. This helps the salt and pepper adhere better and ensures a beautiful sear later on.
- Vacuum Seal Like a Pro: Use vacuum-sealed bags or high-quality zipper-lock bags to prevent air pockets. Removing air is crucial for even cooking and prevents the bags from floating during the sous vide process.
- Sear for Perfection: After sous vide cooking, don’t skip the searing step! A hot cast-iron skillet with shimmering olive oil will give your steaks that irresistible golden-brown crust, enhancing both flavor and presentation.
- Let It Rest: After searing, allow your steaks to rest for 5-7 minutes. This resting period lets the juices redistribute, ensuring every bite is juicy and flavorful.
- Slice Against the Grain: For the most tender bites, slice your steaks against the grain. This technique breaks up the muscle fibers, making your steak easier to chew.
Nutrition Facts
Calories: 463kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
