Sous Vide Grass-Fed Top Sirloin Steak
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 ...
Pro-level cooking techniques made simple.
Ingredients for 4
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
Set the Anova Sous Vide Precision Cooker to 131ºF (55ºC).
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.
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.
When the timer goes off, remove the bags from the water bath. Remove the steaks from the bags and pat dry.
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.
Let steaks rest for 5 minutes before serving with horseradish cream.