Sirloin steak with buttery potatoes (SV): Difference between revisions

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Sirloin steak with buttery potatoes (SV) (view source)

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|title=Sirloin steak with buttery potatoes (SV) Beef recipes
|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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{{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'').
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