Sous Vide Sirloin Steak
Sous vide is a brilliant function on the CleverChef Pro and it allows you to achieve Michelin-starred results in the comfort of your home. The huge benefit of sous vide is that you can cook steak at an exact temperature so you can perfectly control how you like your steak cooked from blue to well done. This takes the guesswork out of using a frying pan and locks in the moisture for a texture that you can cut through "like butter". This is very much a weekend treat / luxury dish!
- 4 sirloin steaks approx. 170g (6 oz) each for a medium-sized steak
- 1 tbsp olive oil
- 2 tbsp butter
- 1 tsp salt
- Freshly ground black pepper
- 2 tsp garlic powder (or 1 clove fresh minced garlic)
- 1 tbsp fresh thyme, finely chopped (or other herb of your choice)
Quick Note: You can get a range of different results depending on what temperature you choose to cook your Steak. To understand how the Steak will have a different texture at different temperatures, and to see how to cook sous vide if you don’t have a vac machine then view our how-to guide.
Combine all the ingredients for the marinade in a bowl and mix the butter with a fork until it softens.
But the steaks into 2 different sous vide bags and add half the marinade to each of the bags and vac seal the bag. Time permitting put this in the fridge to marinade for min. 30 mins (you can also do this overnight for even more flavour).
Place the sous vide bag into the inner pot and fill to the PC MAX 2/3 line, making sure the bag is fully submerged, using a small weight if necessary. Close the lid as this will help maintain an even temperature but note that at this temperature this will not cook under pressure so make sure you leave the valve open.
Select the SOUS VIDE function then scroll down and select the BEEF STEAK function. The default temperature is 57° which is medium rare. Adjust the temperature up and down to your taste (see note**). Then press START.
When the program is finished carefully lift the bag out of the inner pot (although not boiling the water will still be very hot) and cut this open, taking care to reserve the cooking liquid in the vac bag.
As a final step you will need to sear the steak (particularly if you have cooked the steak at 60c or less). From a food hygiene point of view this kills any remaining bacteria on the outside of the steak but also gives a nice seared look just like restaurant steak.
To do this the water from the inner pot and select the SAUTE function and choose the BEEF STEAK program then press START. Add the oil, wait 2 mins for the inner pot and sear the steak for 1-2 mins on either side, Add the remaining cooking liquid from the sous vide vac bags 30 seconds before the program finishes.
Slice the steak and serve.
Tip: the marinade here is a classic but you can play around with the marinade to give all kinds of different flavour combinations whether spicy, sweet, smoky.
** Please go to Drew & Cole for a guide to the different temperatures according to how you like your steak cooked. The range from rare to well done is 49c to 69c.