Ingredients
- •2 sirloin steaks (1–1.5 inches thick, about 10–12 oz each)
- •2 tsp kosher salt
- •1 tsp freshly cracked black pepper
- •3 sprigs fresh thyme
- •3 cloves garlic, smashed
- •2 tbsp high smoke-point oil (avocado or grapeseed)
- •4 tbsp unsalted butter
- •1 tbsp fresh parsley, chopped
- •Flaky sea salt for finishing
Instructions
Pat steaks completely dry with paper towels and season generously with kosher salt. Let sit at room temperature for 30–60 min for dry brining.
Preheat sous vide water bath to 131°F (55°C) for perfect medium-rare.
Season steaks with black pepper and place in vacuum bag or zip-top bag with thyme and garlic.
Seal bags using vacuum sealer or water displacement method. Submerge in water bath.
Cook for 1 h 45 min to 2 h. (Can hold safely for up to 3 h.)
Remove steaks from bags and pat completely dry with paper towels. For best crust, place in freezer for 5 min.
Heat cast iron skillet over highest heat until smoking. Add oil and swirl to coat.
Sear steaks 45–60 sec per side without moving, until deep golden crust forms.
Reduce heat to medium, add butter and remaining thyme/garlic. Tilt pan and baste steaks continuously for 30–45 sec until butter browns and smells nutty.
Transfer to cutting board and rest 3 min.
Slice against the grain at a slight angle, finish with parsley and flaky sea salt, and serve immediately.
Notes
- •Sirloin is leaner than ribeye so the brown butter adds richness
- •Always slice against the grain for maximum tenderness
- •The freezer rest before searing prevents overcooking