Topside Steak

Take a cheap cut, show it some love, and elevate it to a new level previously unheard of with topside. Experiment with different rubs to create a 'crust'

Author

Edward Smith

Sous Vide Enthusiast..... I love trying new things, or even the same thing but cooked at different times and temps. I discovered sous vide when looking at how to smoke food better in the 'low and slow' style. Is it an addiction now? yep. 100%. but thats not a bad thing.....

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 139F / 59.4C

Ingredients

• Topside Steak (cut from joint)
• Salt & Pepper
• Ground mustard seeds (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 139ºF / 59.4ºC
2. Place ground Salt & Pepper on your chopping board and roll the edge of the 'steak' to coat as much as possible
3. Vacuum Seal or use water submersion to seal your 'steak' up nice and tight in a food bag.
4. Place in the water bath and patiently wait for 3 hours.

Finishing Steps

1. Heat up your cast iron pan until its as hot as (insert your own innuendo here). Sear all sides quickly until you have the finished look. Dont allow longer than 1 minute per side otherwise you may overcook.
2. Serve up. slice into thin slices if sharing, or just grab a steak knife and dig in.