A5 Japanese Kobe Beef (Sirloin)

The picture above is 316g, I cut it in half as was only cooking for myself. However the steps would work for the whole steak or half.

Author

Grey Ham

Prep Time: 00:10

Recipe Time: 01:00

Temperature : 129F / 53.9C

Ingredients

• A5 Japanese Kobe Beef (Sirloin)
• A5 Japanese Beef Tallow

Directions

1. Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
2. Vac seal the meat and place in the bath for one hour at 129f.
3. Once the time is up remove from bath and pour any juice into a pot for making a sauce if you want. Pat dry the steak with kitchen towel and season generously with salt and pepper.
4. Heat a frying pan so it's extremely hot (I used my wok burner). Once heated, placed a spoonful of A5 Beef Tallow in the pan which melts almost instantly. Now using tongs place the steak in the pan and cook for 30 seconds on each side (including the the sides).
5. Remove from the pan and slice into 1.5 cm pieces and enjoy with any accompaniments you want. I had a A5 Tallow Roasted potatos, Cauliflower Puree, Tenderstem Broccoli with a Beef and Port sauce.

Finishing Steps

1. Bling with some gold leaf as required..