Medium Rare Steaks (Strips & Sirloin)
This recipe will be using 2 inch thick New York strips and 1 inch thick Top Sirloins. The desired "doneness" will be finished off with a reverse sear using a handheld torch.
Author
Andrew Burhans
Prep Time: 00:15
Recipe Time: 03:00
Temperature :
125F / 51.7C
Ingredients
- 2 inch thick New York Strip(s)
- 1 inch thick Top Sirloin(s)
- Steak seasoning or marinade of your choice
Directions
- Set your Anova Sous Vide Precision Cooker to 125ºF / 51.7ºC
- Season/marinade each steak per your preference. If you don't have a preference, use coarse salt and pepper on both sides.
- Vacuum seal the steaks or place in Ziploc bags and remove as much air as possible.
- Place steaks in container with water to cook for three hours.
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- Handheld Searing Torch Method:
Remove steaks from your Anova sous vide container and place on a grill, cast iron skillet, appropriate metal rack on top of a cast iron skillet, etc. so you can use a hand-held searing torch.
Using your searing torch, sear each side according to your preferred level of crust/doneness.
Grill Method:
Remove steaks from your Anova sous vide container and place on a very hot grill. Sear according to your preferred temperature/"doneness".
For medium rare:
~20 seconds, then rotate 90°.
~20 seconds, then flip over.
~20 seconds, then rotate 90°.
~20 seconds, then take off the grill and prepare to serve.
For medium well (for those friends/family members who prefer less taste & tenderness):
Use the same instructions above, except use 45 seconds instead of 20 seconds.