Sirloin Steak

Pat down steaks with paper towel and add Freshly ground salt and pepper liberally. Vacuum pack or use water displacement method to remove air from Ziplock bag and seal. Submerge and cook for 2hours.

Author

Jonathan Warrilow

Prep Time: 00:05

Recipe Time: 02:00

Temperature : 129F / 53.9C

Ingredients

• Sirloin Steak (1.5inches thick)
• Salt (coarse)
• Pepper (freshly ground)
• Extra Virgin Olive Oil (to finish)

Directions

1. Set your Anova Sous Vide Precision Cooker to 129ºF / 53.9ºC
2. Pat down steaks with paper towel until dry and apply salt and pepper.
3. Vacuum pack or seal in ziplock bag, making sure to remove all air before placing in container.
4. Cook for 2hours

Skillet Pan Or Cast Iron Pan

1. Once steak has been removed from bag, pat down with paper towel
2. Get skillet pan as hot as possible with Olive Oil
3. Sear on both sides for 1 minute each.
4. Remove from skillet and rest for 2 minutes.
5. Serve and enjoy!