Sous Vide Grass-Fed Top Sirloin Steak

Grass-fed steaks always receive a little extra attention from me as the risk of overcooking is high. Thankfully, Anova’s Precision Cooker ensures that the steaks are never overcooked and always perfect. In this recipe, we use 6-ounce top sirloin steaks, a slightly more affordable cut than sirloin steak. They are also thick — a bit over 1 inch — so I gave the steaks a longer cooking time than I’ve given other pieces of meat. A note on the horseradish cream: The recipe makes more than enough for 4 people. Any leftover sauce makes for a great spread to use on sandwiches.

Author

Barbara Freda

I grew up in a cooking family and after getting a degree in Spanish and Anthropology, realized what I really wanted to do was to go to culinary school. After working in a NYC bank for a few years, I managed to get to culinary school and got my first jobs in NYC kitchens, including a long stint at Union Square Cafe in its earliest years. After (sadly) leaving NYC, I realized I needed to step away from the 80-hour work weeks, so I left the heat of the kitchen for the cool of the computer keyboard: I started writing about food, the business of food, and technology in the food industry, as well as teaching cooking classes. Recipe development remains one of my top loves, and the opportunity to develop recipes for Anova has been fun every step of the way.

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

• 4 (6-ounce) grass-fed top sirloin steaks
• Salt and freshly ground black pepper
• 4 teaspoons unsalted butter
• 1/2 cup heavy cream, chilled
• 1 tablespoon sour cream
• 1 teaspoon drained prepared horseradish
• 1 teaspoon dried dill
• 1 tablespoon vegetable oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
2. Season steaks with salt and pepper. Place each steak in its own medium zipper lock bag with 1 teaspoon butter. Seal the bags using the water immersion technique and place in the water bath. Set the timer for 2 hours.
3. While the steaks cook, make the horseradish cream: Whip cream using an electric mixer or whisk until stiff peaks form. Fold in in sour cream, horseradish, and dill. Make sure the horseradish is evenly distributed throughout the cream. Season to taste with salt and pepper. Cover and refrigerate until serving.

Finishing Steps

1. When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry.
2. Heat the oil in a large skillet over high heat. When the oil is almost smoking, add the steaks and sear until well-browned, about 1 minute per side.
3. Let steaks rest for 5 minutes before serving with horseradish cream.