Sous Vide Steak Sirloin – Delicious 7-Step Guide for Perfect Results

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Juicy, perfectly cooked sous vide steak sirloin marinated in bold rendang spice, then seared and served with a rich homemade gravy.

Scale

1 pound veal sirloin steak (about two 250g steaks)

1 sachet instant rendang spice paste (60 grams)

2 tbsp butter (optional)

Salt and pepper to taste

1 ziplock plastic bag

1 tsp all-purpose flour

1 cup veal or beef stock

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1. Season veal sirloin steaks generously with rendang spice paste.

2. Place steaks into a ziplock bag with butter (if using).

3. Submerge bag in water partially to remove air, then seal completely.

4. Let the steak marinate in the fridge for at least 6 hours or overnight.

5. Preheat sous vide bath (or rice cooker) to 56–58°C for medium doneness.

6. Cook the sous vide steak sirloin in the bath for 1 hour, flipping every 20 minutes and keeping the bag submerged.

7. Remove steak, let it cool to room temperature, and set aside liquid from the bag.

8. Sear the steak on all sides using a blow torch or cast iron skillet until browned and crusted.

9. Let steak rest for 5 minutes before slicing.

10. Meanwhile, make gravy: melt butter in a saucepan, stir in flour, then add reserved bag juices and veal stock.

11. Simmer until smooth and thickened.

12. Serve steak with rendang gravy and your favorite sides like taro fries or mashed sweet potatoes.

Use a rice cooker with a digital thermometer if you don’t have a sous vide circulator.

Always dry your steak before searing for maximum crust.

You can adjust rendang spice level to suit your heat preference.

Find it online: https://sousviderecipe.com/sous-vide-steak-sirloin/