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).
- 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.
Flavored butter (for Pan-Seared Steak)
- 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.
- Serve immediately.
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.