Pan-Seared Sirloin Steak
Makes 4 Servings
- 4 (10 ounce/280 g) tri-tip or top sirloin steaks, boneless
- Salt and black pepper to taste
- High-smoke-point oil, such as grapeseed, peanut, or vegetable
Preheat the water bath to 130°F (55°C) for a medium-rare steak or 140°F (60°C) for a medium steak.
Vacuum-seal each steak in a separate pouch.
Put the sealed pouches into the water bath and cook tri-tip steaks for 6–8 hours or top sirloin steaks for 1–2 days (24–48 hours).
Freezing: You can freeze the cooked steaks for up to a year.
Put the sealed pouches into an ice water bath that’s at least half ice for about 30 minutes.
Dry the pouches with a towel and put them into a freezer.
To reheat the steaks, put the frozen pouches into a preheated 130°F (55°C) water bath for about 45 minutes.
Remove the steaks from their pouches. A slightly greenish-brown color is normal and will disappear after searing.
Pat the steaks dry with paper towels and generously season them with salt and pepper.
Pour just enough oil into a heavy skillet to cover the bottom. Heat the oil over high heat, watching carefully, until it just begins to smoke.
Sear each side of the steaks until it’s a deep mahogany brown, about 15–25 seconds per side. Work in batches, if necessary, to avoid overcrowding the skillet.
Remove the steaks from the skillet and blot them with a paper towel to remove excess oil.
Alternative: The steaks can also be finished on the grill.
Preheat a gas or charcoal grill until it’s very hot.
Lightly oil the steaks and season them with salt and pepper.
Put the steaks on the very hot grill and sear each side until it’s mahogany brown, about one minute per side.
(for Pan-Seared Steak)
Makes 4 Servings
This compound butter has many ingredients, but is well worth the effort.
- 4 cooked sirloin steaks, seared and warm (see recipe on page 42)
- 8 tablespoons (125 ml/114 g) unsalted butter, softened
- 1 teaspoon (5 ml/5 g) ketchup
- 1⁄2 teaspoon (2 ml) prepared Dijon-style mustard
- 1 clove (3 g) peeled garlic, minced or pressed
- 1 teaspoon (5 ml) anchovy paste or 1 canned anchovy fillet, rinsed and finely chopped
- 1 teaspoon (5 ml/3 g) small capers, drained
- 4 teaspoons (20 ml/14 g) peeled and chopped shallot
- 2 tablespoons (30 ml/8 g) chopped fresh parsley
- 1 tablespoon (15 ml/3 g) chopped fresh chives
- 1⁄2 teaspoon (2 ml) dried dill weed
- 1⁄2 teaspoon (2 ml) dried ground tarragon
- 1⁄4 teaspoon (1 ml) ground white pepper
- 1 teaspoon (15 ml) lemon juice
In a bowl, use a mixer to beat the butter until it’s lightened in color and is creamy.
In a separate bowl, stir the ketchup, mustard, garlic, anchovy, capers, shallots, parsley, chives, dill, tarragon, white pepper, and lemon juice until it’s well mixed.
Stir or beat the herb mixture into the butter until it’s smooth.
Top each warm, seared steak with a quarter of the flavored butter and serve immediately.