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'The perfect' sirloin steak


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Ingredients

2 portion(s)

  • 1 litre water
  • 1 aged grass-fed sirloin steak (300 g)
  • 2 tbsp extra virgin olive oil
  • 1 sprig fresh thyme, leaves only
  • 2 pinches Salt, to taste
  • 2 pinches ground black pepper, to taste

  • 1 litre water
  • 1 aged grass-fed sirloin steak (300 g)
  • 2 tbsp extra virgin olive oil
  • 1 sprig fresh thyme, leaves only
  • 2 pinches Salt, to taste
  • 2 pinches ground black pepper, to taste
  • 6
    1h 0min
    Preparation 1h 0min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
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Recipe's preparation

  1. Place water into mixing bowl and heat 5 min/50°C/speed 1.

  2. Place steak, thyme leaves and 1 tbsp olive oil into a snaplock bag. Seal bag, ensuring all the air is squeezed out.

  3. Place steak into simmering basket and insert it into mixing bowl. Cook  45 min/ 50°C/speed 1. Carefully remove vacuum bag from simmering basket and remove steak from snaplock bag. Pat steak dry with paper towel, season steak and set aside.

  4. Place a heavy-based frying pan over high heat and add remaining 1 tbsp of olive oil. When pan is hot, fry steak for 1½ minutes each side, until steak is caramelised.

  5. Using tongs, turn steak up onto one side and fry for 30 seconds to render fat. Turn steak onto opposite edge and fry for a further 30 seconds. Remove from pan and allow to rest for 5 minutes.

  6. Slice steak into 1-2 cm slices and serve with your choice of sides and sauces.

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Accessories you need

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Tip

Introduction from Gary Mehigan:

Cooking steak at a low temperature in a vacuum may need a little patience, but the results are well worth it. Gloriously -- and more importantly “evenly” -- pink all the way through, it will be super moist, tender and perfect every time. If you like, place the steak, still in the bag, directly into an ice slurry which will arrest the cooking immediately. When cool, pop in the fridge and store safely for up to 2 days. To cook, bring the steak up to room temperature (no more than 30 minutes) and pan fry or barbecue for 2 minutes each side to caramelise.

Useful items:

Snaplock bag, frying pan, paper towel and tongs

Serving suggestions:

Serve steak slices with your choice of Gary's Salsa Verde or Romesco sauce, plus a side salad or steamed vegetables.

Gary often serves his steak with a simple salad of shaved cabbage and fennel, mixed with freekah, feta and sunflower seeds.Gentle stir setting

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Comments

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  • JoneseyJ yes thats rightyou have to fry on frying...

    Submitted by Hannah on 4. May 2017 - 16:23.

    JoneseyJ: yes thats right...you have to fry on frying pan when its finished in thermomix!

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  • Steak was really soft the thyme ruined the...

    Submitted by Hannah on 4. May 2017 - 16:21.

    Steak was really soft, the thyme ruined the flavour...would be better without

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  • Is that really right? 50 degrees? I tried this...

    Submitted by JoneseyJ on 11. February 2017 - 09:23.

    Is that really right? 50 degrees? I tried this last night and after 45 minutes ithe meat wasn't really even hot...but I love the idea and I'll try it again but at 100 degrees and see how that works.

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