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

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|title=Sirloin steak with buttery potatoes (SV) Beef recipes
|title=Sirloin steak with buttery potatoes a sous vide recipe
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|keywords=Sirloin steak with buttery potatoes (SV) Beef recipes
|keywords=#butter #steak #potatoes #onion #potato #unsaltedbutter #garlicpowder #moleculargastronomyrecipes #oliveoil #sirloinsteakwithbutterypotatoessv #filetmignon
|description=Cooking the perfect steak is dead easy using the sous vide method.
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|description=Cooking the perfect steak is dead easy using the sous vide method
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{{Template:CookTools}}
Cooking the perfect [[Steak|steak]] is dead easy using the sous vide method.  You only need to cook it at the right temperature to get it to the required doneness and it will never be overdone.  Another advantage to this method is that the [[Meat|meat]] will be cooked evenly throughout.
<div class="right_imgs" style="float: right; width: 320px;">
 
One of the points of this recipe is to demonstrate that you can cook food at different temperatures without using two or three separate water baths.
{{recipesummary
{{recipesummary
|TotalCalories = 3655
|PortionCalories = 913
|DatePublished=13th November 2013
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings = Serves 4
|Servings = Serves 4
|Difficulty = 1
|Difficulty = 1
|TotalTime =  2 hours, 15 minutes - 5 hours, 15 minutes
|TotalTime =  2 hours, 15 minutes
|PrepTime =  15 minutes
|PrepTime =  15 minutes
|CookTime =  2-5 hours
|CookTime =  2 hours
|Image = [[Image:Sirloin steak with buttery potatoes SV recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sirloin steak with buttery potatoes SV recipe.jpg|thumb|middle|none|alt=Electus]]
 
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
<span class="review"> <span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Love th4e steak like this</span>''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
<span class="reviewDesc">I wasn't so keen on the potatoes</span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
</tr></td>
</table>
[[Image:Vacuum packed steak and potatoes.jpg|thumb|300px|right|Vacuum packed steak and potatoes]]
[[Image:Vacuum packed steak and potatoes.jpg|thumb|300px|right|Vacuum packed steak and potatoes]]
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Cooking the perfect [[Steak|steak]] is dead easy using the sous vide method.  You only need to cook it at the right temperature to get it to the required doneness and it will never be overdone.  Another advantage to this method is that the [[Meat|meat]] will be cooked evenly throughout.
One of the points of this recipe is to demonstrate that you can cook food at different temperatures without using two or three separate water baths.
===Ingredients===
{{RecipeIngredients
{{RecipeIngredients


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| 2 tablespoons [[Unsalted butter|unsalted butter]], softened
| 2 tablespoons [[Unsalted butter|unsalted butter]], softened
| 4 [[sirloin steaks]]
| 4 [[sirloin steaks]]
| [[Garlic powder]]
| 1/2 a teaspoon of [[Garlic powder]]
| [[Onion]] powder
| 1/2 a teaspoon of [[Onion]] powder
| A further 60g [[Unsalted butter|unsalted butter]]
| A further 60g [[Unsalted butter|unsalted butter]]
| [[Olive oil]]
| [[Olive oil]]
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===[[Mise en place]]===
===[[Mise en place]]===


* Pre-heat your water bath to 84°C.
* Preheat your water bath to 84°C.


===Method===
===Method===
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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.
| Place in separate vacuum bags, and smear 15g [[Butter|butter]] over each [[Steak|steak]], again wiping the top of the pouch if it comes in contact with the [[Butter|butter]].
| Place in separate vacuum bags, and smear 15g [[Butter|butter]] over each [[Steak|steak]], again wiping the top of the pouch if it comes in contact with the [[Butter|butter]].
| Keeping the [[Potato|potato]] slices in the water bath, add the sealed pouches once the correct temperature has been reached - the [[Potatoes|potatoes]] will not cook any more but will just be kept warm.
| Keeping the [[Potato|potato]] slices in the water bath, add the sealed pouches once the correct temperature has been reached - the [[Potatoes|potatoes]] will not cook any more but will just be kept warm.
| Cook the steaks for 1-4 hours for steaks of 25mm thickness or 2-4 hours for 50mm steaks.
| Cook the steaks for 1-4 hours for steaks of 25 mm thickness or 2-4 hours for 50mm steaks.
| Cut open the pouches containing the steaks and [[Sear|sear]] for 1 minute each side in a very hot [[Frying pan|frying pan]] with a little [[Oil|oil]].  
| Cut open the pouches containing the steaks and [[Sear|sear]] for 1 minute each side in a very hot [[Frying pan|frying pan]] with a little [[Oil|oil]].  
| Allow the steaks to [[Rest for|rest for]] a few minutes before serving with the [[Potatoes|potatoes]].
| Allow the steaks to [[Rest for|rest for]] a few minutes before serving with the [[Potatoes|potatoes]].
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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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[[Category:Recipes]]
[[Category:Recipes]]
[[Category:British recipes]]
[[Category:British recipes]]
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[[Category:Sous vide cooking]]
[[Category:Sous vide cooking]]
[[Category:Molecular gastronomy recipes]]
[[Category:Molecular gastronomy recipes]]
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Latest revision as of 15:20, 7 October 2022

Cooking the perfect steak is dead easy using the sous vide method. You only need to cook it at the right temperature to get it to the required doneness and it will never be overdone. Another advantage to this method is that the meat will be cooked evenly throughout.

One of the points of this recipe is to demonstrate that you can cook food at different temperatures without using two or three separate water baths.

Sirloin steak with buttery potatoes (SV)
Electus
Servings:Serves 4
Calories per serving:913
Ready in:2 hours, 15 minutes
Prep. time:15 minutes
Cook time:2 hours
Difficulty:Easy
Recipe author:Chef
First published:13th November 2013

Best recipe review

Love th4e steak like this

4/5

I wasn't so keen on the potatoes

Paul R Smith

Vacuum packed steak and potatoes

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat your water bath to 84°C.

Method

  1. Pat the potato slices dry and season them lightly with salt and pepper.
  2. Place them in a large pouch - they can overlap - and rub them with the butter.
  3. If you get any butter near the top of the pouch, wipe thoroughly, or it will not seal properly.
  4. Place in the water bath and cook for 1 hour.
  5. At the end of this time, reduce the water temperature to 56.5°C (133.7°F) for a medium-rare steak - see 'Variations' below for rare, well done etc.
  6. 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.
  7. In the meantime, sprinkle the steaks with pepper, garlic powder and onion powder - the two latter ingredients are often slightly salty, so additional salt may not be necessary.
  8. Place in separate vacuum bags, and smear 15g butter over each steak, again wiping the top of the pouch if it comes in contact with the butter.
  9. Keeping the potato slices in the water bath, add the sealed pouches once the correct temperature has been reached - the potatoes will not cook any more but will just be kept warm.
  10. Cook the steaks for 1-4 hours for steaks of 25 mm thickness or 2-4 hours for 50mm steaks.
  11. Cut open the pouches containing the steaks and sear for 1 minute each side in a very hot frying pan with a little oil.
  12. Allow the steaks to rest for a few minutes before serving with the potatoes.

Serving suggestions

Serve with salad or leafy vegetables.

Variations

You can use rib-eye steaks or filet mignon if desired. If you like your 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).

See also

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#butter #steak #potatoes #onion #potato #unsaltedbutter #garlicpowder #moleculargastronomyrecipes #oliveoil #sirloinsteakwithbutterypotatoessv #filetmignon

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