Sous Vide Sirloin Steak Recipe

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Sous Vide Sirloin Steak Recipe

5 from 1 vote

Prep Time 5

Cook Time 2

Resting Time 10

Total Time 2 15

Servings steak

Calories 271

This sirloin steak recipe is juicy and tender with a seared crust. This sous vide technique gives you a perfect steak every time. Pair with chimichurri sauce.

Ingredients

1 sirloin steak (1 lb)
1 teaspoon black pepper
1 teaspoon coarse sea salt
2-3 raw garlic cloves (finely minced)
2 sprigs of rosemary
2 tablespoons olive oil
½ teaspoon sea salt flakes (optional, to sprinkle on top after searing, I like the Maldon brand)

Instructions

Heat water to 130°F (54.4°C) with a sous vide machine.
Rub 1 tablespoon of olive oil over all surfaces of the steak.
Season all sides with coarse sea salt, black pepper, and minced garlic.
If you don't have fresh garlic, you can also use 1/2 teaspoon garlic powder instead, but I prefer fresh garlic.
Place 1 sprig of rosemary, as well as any other optional herbs, on both sides.
Place the seasoned steak with fresh herbs into your sous vide bag of choice and seal.
If you don't have a vacuum sealer, use the water displacement method with Ziploc bags or other methods listed above.
Place the bag into the sous vide water bath and use a clip to keep the bag from moving around.
I like using these binder clips for this purpose. You may also need to use some weights or magnets to keep the bag down. I've found these weights and magnets to be useful.
Cook for 2 hours (for about a 2 inch steak).
As a general rule of thumb, plan 1 hour cooking time per 1 inch steak thickness.
Lay some paper towels on a cutting board.
After 2 hours, remove the bag from the water bath.
Optional step: Immediately chill an ice bath or refrigerator for 5 minutes in lengthen searing time.
Remove the steak from the bag and transfer it onto the paper towels on the cutting board. Pat the steak really well with an additional paper towel to draw out any moisture. Set aside at room temperature for a few minutes. Season with more salt and pepper to taste.
This is a really important step as you won't get a good sear if the steak has a lot of retained moisture.
Pour a tablespoon of olive oil into a cast iron skillet or frying pan on medium-high heat.
Once the skillet is hot enough that a drop of water sizzles and evaporates, place the steak down for 1-2 minutes, and then flip onto the other side for another 1-2 minutes for a quick sear.
Remove from heat and set aside to rest for 5-10 minutes before cutting and serving.
Optional step: sprinkle some flaky sea salt on top or spoon chimichurri sauce over the steak for some zest!

Author: rbanh

Calories: 271kcal

Course: Main Course

Cuisine: American

Keyword: sous vide

Nutrition