More Recipes•Sous Vide Steak Recipes • Sous Vide Recipes RecipesClick here to get great sous vide content via email
This post may contain affiliate links. Read more.
Written by Jason Logsdon
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. If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Sirloin Steak you can check out the following. Enjoying sous vide cooking? My free Sous Vide Quick Start course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!
Modernist Tools, Ingredients, and Techniques Used
Sous Vide Sirloin Steak with Herb Butter
Ingredients for Sous Vide Sirloin Steak
For the Sous Vide Sirloin Steak
For the Herbed Butter
Cooking Instructions for Sous Vide Sirloin Steak with Herbed Butter
For the Sous Vide Sirloin Steak
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 Finish
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.
Want Great Sous Vide Recipes?
Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!
Like this?
Have questions or comments about it?
Let me know in the article comments below or on Facebook!
Photo Credits: wwworks and fotoosvanrobin Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it. Average Recipe Rating(click star to rate) All tags for this article:Beef, Grilling, Recipe, Sirloin, Sous Vide, Sous Vide Beef , Sous Vide Grilling , Sous Vide Recipes, Sous Vide Sirloin , Sous Vide Steak , Steak Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds. Like What You've Read? If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet. Get Started! Did you enjoy this? Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too! Enter your first name and email below, and I'll see you on the inside! Privacy Policy: Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again! Enter your first name and email below, and I'll see you on the inside! Privacy Policy:
Thanks, your rating has been saved! Please let me know any additional thoughts in the comments! Related Amazing Food Made Easy Articles
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 co*cktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Just click on the green button below!
I'd really appreciate you sharing it with your friends:
You're Almost Done!
I hate SPAM and promise to keep your email address safe. You're On Your Way to Sous Vide Success!
I hate SPAM and promise to keep your email address safe.
