Sous Vide Sirloin Steak Recipe results in steak that is never overcooked and it’s always just right unlike the traditional methods for cooking steaks.
- 4 grass-fed top sirloin steaks
- Salt and freshly ground black pepper
- 4 tsp unsalted butter
- 1/2 cup heavy cream, chilled
- 1 tbsp sour cream
- 1 tsp drained prepared horseradish
- 1 tsp dried dill
- 1 tbsp vegetable oil
Set the Anova Sous Vide Precision Cooker to 130ºF
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.