SOUS VIDE SIRLOIN STEAK RECIPES
SOUS VIDE NEW YORK STRIP STEAK - ALLRECIPES
The real advantage to this technique is the fact that you're guaranteeing a perfect medium-rare. If you've never had any luck getting large, expensive hunks of steak cooked to your idea of perfection, then this is the way to go.
Provided by Chef John
Categories Strip Steak
Total Time 2 hours 55 minutes
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Yield 2 servings
Number Of Ingredients 12
Steps:
- Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
- Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal.
- Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature.
- While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside.
- Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate.
- Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat.
- Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Nutrition Facts : Calories 638.4 calories, CarbohydrateContent 2.3 g, CholesterolContent 231.1 mg, FatContent 34.9 g, FiberContent 0.5 g, ProteinContent 74.9 g, SaturatedFatContent 15.1 g, SodiumContent 518.4 mg, SugarContent 1 g
SOUS VIDE GRASS-FED TOP SIRLOIN STEAK - SOUS VIDE RECIPES
Grass-fed steaks always receive a little extra attention from me as the risk of overcooking is high. Thankfully, Anova’s Precision Cooker ensures that the steaks are never overcooked and always perfect. In this recipe, we use 6-ounce top sirloin steaks, a slightly more affordable cut than sirloin steak. They are also thick — a bit over 1 inch — so I gave the steaks a longer cooking time than I’ve given other pieces of meat. A note on the horseradish cream: The recipe makes more than enough for 4 people. Any leftover sauce makes for a great spread to use on sandwiches.
Provided by Barbara Freda
Total Time 02 hours 00 minutes
Prep Time 020 minutes
Yield Ingredients for 4
Number Of Ingredients 8
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