Essential Sirloin Steak

Instructions

• 1

  Attach the HydroPro Plus to the side of a pot or large vessel (max 12 gallons). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the steak(s) in a microwave-safe, zipper-lock freezer bag with the longest edge running along the base of the bag. Add the oil and sprinkle with salt. If cooking 2 sirloin steaks, place flat, in the bag side by side. If cooking more, use multiple bags. You can either place the bagged steak(s) in the water bath or refrigerate until the water has preheated.

  Tip: You can substitute the oil for any flavored oil or butter. Also feel free to add your favorite herbs, spices or dry rub.
• 3

  To customise the cook: Select Sous Vide Tool Box from the main menu. Select Beef, then select Tender Cut, followed by the cut shape that best matches your sirloin steak(s). Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

  Tip: For further customisation, press Manual on the Final core temperature screen. Enter your preferred temperature, press Next, then press Time to Reach core temperature. Press Start preheating.
• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  When the timer signals that the steak is done, heat a cast iron skillet or heavy-based frying pan or over high heat. Carefully remove the bag from the water. Place the steak(s) on a paper towel lined cooling rack set over a tray and pat dry. 

• 6

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add 1 tablespoon of oil and sear the steak(s) for 30 seconds on each side. Transfer the steak(s) to a cooling rack set over a tray and rest for 1 minute. Repeat as necessary to cook all steaks. 

  Tip: For extra flavor and color, you can add a knob of butter and baste the steak while searing.
• 7

  Transfer the sirloin to a chopping board or serving plate and sprinkle with sea salt and freshly ground pepper.