Normally we cook a steak by simply pan frying it. Yet the thicker the steak, the harder it is to make the cooking time precise. So for the thick cut sirloin steak we bought this time, we would like to cook it by sous vide. Not only is it easier to control the timing, the steak will also be crispy on the outside and juicy inside. We can make sure we don’t ruin the pricey steak. Let’s see how to do this!
慢煮厚切西冷 Sous Vide Sirloin Steak
Using sous vide to process the steak can evenly make it half cooked. After that we simply apply high heat to sear the steak and make the exterior crispy. We don’t need to worry about the interior is unevenly cooked and is still very raw. This is a very easy method to adopt.
Sous vide is especially suitable for thick cut steak so the only we bought this time was ideal for using the method.
It’s medium rare so the inside was still pink and juicy
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Defrost the steak first by setting the slow cooker temperature at 25 degree celsius.
We use the commonly seen ANOVA slow cooker with wifi function. With a mobile app, you could activate the slow cooker and when you’re back home, the sous vide is already done. It’s very convenient.
It also has a version without wifi function. Personally it’s better looking. If you don’t always need to control the slow cooker from distance this may be your choice.
When defrosting is done, marinate the steam with black pepper and crude salt
Together with some thyme, put the steak into a ziplock bag. Use water pressure to squeeze the air out and zip the bag. We may start to sous vide now!
依個溫度煮出黎會係rare，如果想煮到medium rare就可以set 54度
Set the slow cooker at 51 degree celsius for 1 hour.
This temperature will give you a rare steak. If you want it better done, set it at 54 degree celsius
After sous vide it becomes like this
(see how thick cut the steak was!)
A part of the enjoyment of cooking a steak comes from the wide variety of choice of side dishes. We chose pan-fried asparagus this time
So it’s turn to sear the steak. For details of using the skillet you may refer to our previous article. Yet, as the steak is now half cooked, the time to sear the steak needs to be adjusted. When the skillet is nicely pre-heated, we can sear one side for 30 secs and then rotate it 90 degree. Sear for 30 secs more and then we can flip it around
The fatty part was quite large. We used more time to sear the fat to make it less greasy