Hey guys! Cold cuts, yeah! I love this stuff. Cold roast beef. Awesome. Top Sirloin makes a pretty damn good roast beef and.. add sous vide into the equation and you end up with super awesome. I’ve been meaning to do more sous vide cooking lately but I tend to get lazy.. the bag, the timing, this and that.. really all excuses. Cooking sous vide is extremely easy and pretty much hands-free.
Top sirloin seemed like the perfect candidate for a nice, long (not that long really) and gentle cooking approach. I shouldn’t use the term roast because really the meat was never roasted in the oven, but in some way, it is a roast of sorts. My cast iron skillet did a pretty good job of searing the outside. The water bath did a pretty amazing job at cooking it medium rare edge-to-edge and even helped tenderize it a bit. Top sirloin tends to be slightly chewier than tenderloin which is why 14 hours or so of cooking are required.
If you’re cooking tender cuts sous-vide, one useful trick is to cook a little piece of the meat in a skillet (before “sous-vide’ing” it) and get an idea of how tender it really is. Most tender cuts won’t require more than just a couple of hours (cook to core temperature) but others might be slightly chewier and require longer cooking times to break down that connective tissue if needed. It’s all a matter of taste and preference though so I will leave it up to you to decide how long to cook that top sirloin for but if you don’t wanna guess then try out this recipe here.
In the photos, as I mentioned, the “roast” beef is cold out of the fridge, hence the peculiar dry appearance. But that’s because the collagen and the fats are in a solid estate. Apply a little heat from say, a panini press… unleash the juiciness One more thing I did was. I sliced the meat into about 3mm round, cut against the grain. Sprinkled it with salt and pepper, generously, and let it rest overnight in the fridge. The next day it was delicious, a bit on the saltier side, which is perfect in my opinion.
1 Fresh Top Sirloin Roast, about 3-4 pounds
1 Tbsp Soy Sauce
1/2 Tbsp Kosher Salt
1 Tbsp Brown Sugar
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 Tbsp Chilli powder (chimayo chiles in my case, thanks Shanna)
To season the meat.
Place it in a ziplock bag with all the ingredients. Seal the bag. Shake it really well until the meat is more evenly coated. You could place it in the fridge overnight, which I would recommend. I decided to cook it right away and let it cook and season/brine at the same time. The problem here is that as it cooks, the beef jus is pushing out water as the muscle fibers tense up due to heat and the brine doesn’t really penetrate all that effectively. In my experience, seasoning/marinating/brining before cooking tends to work better. A solution to the issue mentioned above is “post brining”. Cooking the meat with the seasonings right away and then letting it sit in the fridge overnight allowing the salt permeate back into the meat. Then sear it. That works if you’re not pressed to serve the meat right away.
Searing the meat.
Remove the bag from the sous vide bath. You could place the baggie in an ice bath. Or just let it rest in the fridge or counter for about 30 minutes. Remove meat from the bag and dry it with paper towels. Pour juices into a shallow pan and reserve. On a cast iron pan stainless steel pan over high heat, heat up some clarified butter or any good quality high smoke point oil such as safflower. When the oil starts to ripple and its barely just started to release a little smoke, carefully place the meat, and sear on all sides until golden brown. Resist the temptation of cutting this thing up. Allow resting for at least 30 minutes.
Quick pan sauce.
Heat up the pan containing the meat jus, and make a pan glaze, add some more sugar, tamari, garlic powder or fresh garlic, shallots. Boil and reduce. Strain halfway there. Remove any solids, make sure to extract as much liquid from the solids as possible. Discard the solids. Return liquid to the pan. Taste. Adjust seasoning. Reduce until it is the consistency of a glaze. Allow cooling. Then using a pastry brush. Paint the roast beef evenly. Transfer to a dish and place in the fridge overnight. The next day, you can slice the meat cold. Or heat up the meat in the oven or sous vide bath and enjoy a juicy and tender roast beef.
Until the next post! If you’re interested in more sous vide cooking, just type sous vide in the search bar!
Wanna get more sous-vide cooking guides and cool cooking how-to’s in your mailbox? You know what needs to be done!
We never spam. You should only be getting updates when new content is posted on the site. We also respect your privacy. We don’t share your email address with anyone and you can unsubscribe anytime!