Sous Vide Sirloin Steak Recipe with Herbed Butter
Now that spring is finally coming around (or at least it was until it snows later this week), it's time to start grilling. There's lots of ways to utilize sous vide with your grill but sometimes you just want a simple meal with some grill flavor.
This sous vide sirloin steak meets those requirements. It only needs about 5 minutes of prep time and finishing time and you will be in rich, beefy heaven. Sometimes the simplest recipes are the most enjoyable.
It uses some simple seasonings to help flavor the sous vide sirloin steak while it is cooking. You can substitute any seasonings you prefer. Often times I'll add in some ancho or chipotle chile powder to give it a little bit of a kick.
You then make a simple compound butter with some fresh herbs. The herbs in the butter add some lightness to the dish while the butter adds great richness. You can substitute any of the herbs and try out other combinations you like.
Once the sous vide sirloin steak is done you quickly grill it and then put a few dollops of butter on top and you're all set. It's great served with grilled vegetables, I really enjoy it with grilled peppers and onions, or just a simple side salad.
Ingredients for Sous Vide Sirloin Steak
- 1 to 2 pounds sirloin steak
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon cumin powder
- salt and pepper
- 1/2 stick butter, softened at room temperature
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh tarragon, finely chopped
- 1/8 teaspoon ground black pepper
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Cooking Instructions for Sous Vide Sirloin Steak with Herbed Butter
At least 3 to 10 hours before serving
Preheat the water bath to 131°F (55°C).
Salt and pepper the steaks then add to the sous vide pouches. Add the cumin, garlic powder, and dried thyme and then seal and place in the water bath.
Cook the steaks for 3 to 10 hours.
For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
To make the butter place all of the butter ingredients in a bowl and mix and mash thoroughly using a fork.
Take the steaks out of the pouches and pat dry. Sear them on a very hot grill for 1 to 2 minutes per side. Place the steaks on a plate and top with a dollop or two of the butter and serve.
Photo Credits: wwworks and fotoosvanrobin
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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