The unexpectedly Juicy & Magical Prime Top Sirloin (Costco)

Enjoy this Juicy and magical prime top sirloin. The unexpectedly juicy and magical prime top sirloin. This meal pleasantly surprised my tastebuds with a pepper filled crust that added a slight spice and a hint of garlic flavor that hits just right. Lots of love went into making this recipe and I hope that it provides the much needed satisfaction. With this recipe you will never eat at a steak house again...

Author

Andrew Severaid

IG: @Thekingofscottsdale Cooking preferences: Steak - Medium Rare (traditional style not medium) Lamb - Medium Chicken - Done Eggs: I don't discriminate. Shrimp: Grilled Oil: Olive oil for flavor - Avocado for cooking Garlic/ onion/ Himalayan salt / Real Salt/ Kosher salt Cilantro/ Thyme/ Rosemary NO OREGANO!!!

Prep Time: 01:30

Recipe Time: 01:15

Temperature : 129F / 53.9C

Ingredients

• Prime Beef Loin Top Sirloin (Costco) (3lbs)
• Himalayan Pink Salt (Costco)
• Olive oil (Costco)
• Fresh Ground Black Pepper
• Garlic Cloves
• Kerrygold Grassfed Butter (salted)
• Broccoli (optional) (salt, olive oil, lemon pepper seasoning) (oven 450 degrees 15 min)
• Baked Potatoe (optional)
• White kidney beans (optional) (stove top, jalapeños, garlic, salt, pepper, drain water)

Directions

1. Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
2. Place seasoned meat into vacuum sealed bags or use water dispersion method. (I prefer vacuum sealed bags) (i am making about 2lbs of Top Sirloin) I chose to place the meat into two separate bags. After placing in the bag(s). Add about 2 Tablespoons of olive oil to each bag. Try to make sure the meat has some olive oil around the pieces of meat. Add garlic cloves to each bag on the meat. (I used about 6 cloves give or take and chopped them in half to cover more surface area)
3. Seal the vacuum seal bags or use the water dispersion method.
4. Place bags into the bath of water with your sous vide set to 129 degrees (medium rare). (If you want it more medium/ medium well then increase degrees to 131-134 degrees.) Set timer for about 1 hour. (You can let it sit in the bath for longer if you wish) I’ll most likely leave it for 1 hour and 15 minutes or so while I get everything ready to finish them.
5. Take the meat out of the bags and pat them dry onto a cutting board.
6. Add more Garlic powder (optional) Then make a nice layer of black pepper to make a crust.
7. To finish them. Get a grill Pre heated to about 500 degrees. Spray outside of meat with some avocado or olive oil spray. Place on the hot grill. About 1 min and 15 seconds each side. So you can see the grill marks. Then pull them off the grill.
8. After the steaks have been removed from the grill you can add a few pats of grassfed butter. (Helps keep the meat moist and adds flavor).
9. Let stand for a few minutes. Then you can begin to start cutting into it.
10. Enjoy!

Finishing Steps

1. See the steps above.