4 -
15 mins
110 mins
2 hrs 5 mins
Ingredients
- Water as needed
- Sirloin Steak (about 2.5cm thick) 4
- Kosher Salt as needed
- Black Pepper (freshly cracked) as needed
- Unsalted Butter 4 tbsp
- Thyme 2 sprigs
- High Heat Oil (grapeseed, vegetable, canola) 4 tbsp
- Fleur de Sel as needed
General Equipment
- 8qt (8L) Pot
- Aluminium Foil
- Cooling Rack
- Tongs
- Tray or Roasting Pan
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe into the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add Water Into the Cookware
Fill the pot up to the bottom of the bracket.
| Water | as needed |
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 54°C for rare, 57°C for medium rare, 63°C for medium, 68°C for medium well, 74°C for well done
2. Season the Steak
While the water comes up to temperature, season all sides of each steak with salt and pepper. Place up to 2 steaks in a sous vide plastic bag with the thyme and some of the butter.
| Sirloin Steak (about 2.5cm thick) | 4 |
| Kosher Salt | as needed |
| Black Pepper | as needed |
| Unsalted Butter | 1 Tbsp. |
| Thyme | 2 sprig |
3. Vacuum Seal the Steak
Place the bag into the vacuum chamber and seal on Vacuum Level 3/ Seal Level 3.
4. Add and Cook the Steak
Add the steaks in the water bath making sure they don't touch the probe. Cook the steaks for 1 hour (regardless of doneness selected).
5. Remove the Steak
Take the steak out of the bag and place it on a plate to cool and dry. Reserve the thyme for later use.
6. Rest the Steak
For best results, rest the steak for 5- 6 minutes. This cooling will offset the heat from your sear to keep the steak at your desired doneness.
7. Thoroughly Dry the Steak
Using paper towels, thoroughly dry each steak.
8. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 225°C.
9. Add the Oil to the Smart Pan
Tilt the cookware to evenly coat.
| High Heat Oil (grapeseed, vegetable, canola) | 2 Tbsps. |
10. Dry the Steak One More Time
Use paper towels to dry the steak again. The less moisture on the surface of your steak, the better the sear will be.
11. Add and Sear the Steak
Carefully add up to 2 steaks to the pan and sear for 1 minute.
12. Flip and Continue Searing the Steak
Flip the steaks to the other side, add the thyme and garlic and sear for 1 more minute.
13. Place on its Fat Side and Finish Searing the Steak
Using a pair of tongs, carefully flip the steaks onto the fat side, render and crips the fat for 1 minute.
14. Remove the Steak
Turn off the heat and transfer the steaks to a tray or plate. Let the steaks rest between batches.
15. Season and Serve the Steak
Season the steak with fleur de sel to finish. Serve alongside your favorite side.
| Fleur de Sel | as needed |
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
