We find sirloin to be great sous vide. I am a filet eater only, so for me to like a sirloin means it has to be pretty tender. Here's how I do them:
SOUS VIDE SIRLOIN STEAKS
For rare: 129 °F / 54 °C For medium-rare: 135 °F / 57 °C For medium: 140 °F / 60 °C For medium-well: 147 °F / 64 For a 0.5"/1.25 cm =15 minutes. For a 1"/2.5 cm = 45 minutes For a 1.5"/3.8 cm = 90 minutes. For a 2"/5 cm = 2 hours.
5 stars - These were as good as New York Steaks for half the price. Tender and beefy.
Oven Temperature: 135°F
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 15 minutes
40 oz. top sirloin steaks(4) trimmed
4 TBS. unsalted butter
4 sprigs lemon thyme
4 sprigs tarragon
1 tsp. granulated garlic
1 tsp. Mural of Flavor
1/2 tsp. kosher salt
4 pinches grains of paradise
1 TBS. Extra Virgin Olive Oil
2 tsps. dry sherry (optional)
Preheat the sous vide bath to 135° F. Trim the steaks and pat dry. Sprinkle the spices evenly over the 4 steaks. Place in foodsaver bag and add butter and herbs. Double seal if possible.
Place in sous vide bath and cook for 45 minutes. Take out, and if not serving all four steaks, place the ones not being served in a bowl with half ice and half water. For the ones being served, carefully cut top of bags and remove steaks, reserving liquid in bag. Dry well. Put olive oil in a skillet large enough to accommodate both steaks and turn on heat to high. As soon as the pan is hot enough put steaks on the oil and turn quickly. Use a torch on the now oiled side until seared. Turn the steak over and torch if more searing is needed. Remove steaks to warmed plates and add the reserved bag liquid to the pan. Deglaze pan with a bit of dry sherry if desired. Drizzle contents of pan over the steaks evenly and serve.
Recipe Type: ALINA'S ADAPTATION, Beef, Fresh Tarragon, Fresh Thyme, Main Dish, Make-Ahead, Meat, Sous Vide, Steak
SOUS VIDE SIRLOIN STEAKS
For rare: 129 °F / 54 °C For medium-rare: 135 °F / 57 °C For medium: 140 °F / 60 °C For medium-well: 147 °F / 64 For a 0.5"/1.25 cm =15 minutes. For a 1"/2.5 cm = 45 minutes For a 1.5"/3.8 cm = 90 minutes. For a 2"/5 cm = 2 hours.
5 stars - These were as good as New York Steaks for half the price. Tender and beefy.
Oven Temperature: 135°F
Servings: 4
Preparation Time: 25 minutes
Cooking Time: 50 minutes
Total Time: 1 hour and 15 minutes
40 oz. top sirloin steaks(4) trimmed
4 TBS. unsalted butter
4 sprigs lemon thyme
4 sprigs tarragon
1 tsp. granulated garlic
1 tsp. Mural of Flavor
1/2 tsp. kosher salt
4 pinches grains of paradise
1 TBS. Extra Virgin Olive Oil
2 tsps. dry sherry (optional)
Preheat the sous vide bath to 135° F. Trim the steaks and pat dry. Sprinkle the spices evenly over the 4 steaks. Place in foodsaver bag and add butter and herbs. Double seal if possible.
Place in sous vide bath and cook for 45 minutes. Take out, and if not serving all four steaks, place the ones not being served in a bowl with half ice and half water. For the ones being served, carefully cut top of bags and remove steaks, reserving liquid in bag. Dry well. Put olive oil in a skillet large enough to accommodate both steaks and turn on heat to high. As soon as the pan is hot enough put steaks on the oil and turn quickly. Use a torch on the now oiled side until seared. Turn the steak over and torch if more searing is needed. Remove steaks to warmed plates and add the reserved bag liquid to the pan. Deglaze pan with a bit of dry sherry if desired. Drizzle contents of pan over the steaks evenly and serve.
Recipe Type: ALINA'S ADAPTATION, Beef, Fresh Tarragon, Fresh Thyme, Main Dish, Make-Ahead, Meat, Sous Vide, Steak