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|title=Sirloin steak with buttery potatoes (SV) | |title=Sirloin steak with buttery potatoes (SV) a beef recipe | ||
|titlemode=replace | |titlemode=replace | ||
|keywords=Sirloin steak with buttery potatoes (SV) Beef recipes | |keywords=Sirloin steak with buttery potatoes (SV) Beef recipes | ||
|description=Cooking the perfect steak is dead easy using the sous vide method. | |description=Cooking the perfect steak is dead easy using the sous vide method. | ||
|og:image=https://www.cookipedia.co.uk/wiki/images/4/4e/Sirloin_steak_with_buttery_potatoes_SV_recipe.jpg | |og:image=https://www.cookipedia.co.uk/wiki/images/4/4e/Sirloin_steak_with_buttery_potatoes_SV_recipe.jpg | ||
}} | }} | ||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=13th November 2013 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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| If you get any [[Butter|butter]] near the top of the pouch, wipe thoroughly, or it will not seal properly. | | If you get any [[Butter|butter]] near the top of the pouch, wipe thoroughly, or it will not seal properly. | ||
| Place in the water bath and cook for 1 hour. | | Place in the water bath and cook for 1 hour. | ||
| At the end of this time, reduce the water temperature to 56.5°C for a medium-rare [[Steak|steak]] - see 'Variations' below for rare, well done etc. | | At the end of this time, reduce the water temperature to 56.5°C (''133.7°F'') for a medium-rare [[Steak|steak]] - see 'Variations' below for rare, well done etc. | ||
| The quickest way to reduce the temperature is to add cold water, removing some of the hot water with the aid of a jug if necessary. | | The quickest way to reduce the temperature is to add cold water, removing some of the hot water with the aid of a jug if necessary. | ||
| In the meantime, sprinkle the steaks with [[Pepper|pepper]], [[Garlic powder|garlic powder]] and [[Onion|onion]] powder - the two latter ingredients are often slightly [[Salt|salt]]y, so additional [[Salt|salt]] may not be necessary. | | In the meantime, sprinkle the steaks with [[Pepper|pepper]], [[Garlic powder|garlic powder]] and [[Onion|onion]] powder - the two latter ingredients are often slightly [[Salt|salt]]y, so additional [[Salt|salt]] may not be necessary. | ||
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Serve with [[Salad|salad]] or leafy [[Vegetables|vegetables]]. | Serve with [[Salad|salad]] or leafy [[Vegetables|vegetables]]. | ||
===Variations=== | ===Variations=== | ||
You can use [[rib-eye steak]]s or [[Filet mignon|filet mignon]] if desired. If you like your [[Steak|steak]] rare, the water bath should be heated to 49°C, medium 60°C, medium-well 65.5°C or well done 71°C. | You can use [[rib-eye steak]]s or [[Filet mignon|filet mignon]] if desired. If you like your [[Steak|steak]] rare, the water bath should be heated to 49°C (''120.2°F''), medium 60°C (''140°F''), medium-well 65.5°C (''149.9°F'') or well done 71°C (''159.8°F''). | ||
{{SousVideSeeAlso}} | {{SousVideSeeAlso}} | ||
{{RecipeLine}} | {{RecipeLine}} |