Top Sirloin of Beef sous vide:AKA Thomas Keller’s amazing recipe

Ok so after trying out another sites steak sous vide which was very dry yet cooked to a medium I received Thomas Kellers cookbook Under Pressure and what a difference it made.  This steak was juicy and perfectly cooked . I was impressed! Just to make sure you know I have a foodsaver and Anova sous vide machine (some form of sous vide machine should be used for best results). Made a few Mods and it came out great.


2 Top Sirloin steaks from Costco

Kosher Salt and coarse ground pepper


Garlic Butter


Generously season the meat on all sides with Salt and Pepper (I mean a LOT). Place in food saver and extract all air.

Cook at 139F ( or 59.5 C) for 45 minutes. Remove from water and let rest for 10 minutes.  Add garlic butter and thyme to a very hot pan taking care not to burn the butter. When butter is melted add beef and brown on all sides(about 10 minutes). Remove meat and let rest before slicing.

We had this with a salad but Thomas serves with glazed carrots and cepes




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