El mejor solomillo de ternera al baño maría sin envasar al vacío

Ingredientes

• 1 pound top sirloin filet
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon avocado oil (for searing)
• 4 tablespoons unsalted butter (room temperature)
• 1 teaspoon truffle zest
• 1/4 teaspoon salt

Preparación

1. 1

   Heat a sous vide water bath to 131°F.

2. 2

   Season the beef with salt and pepper and place in a ziplock freezer bag, without sealing it.

3. 3

   Slowly drop the bag into the water while sealing the top to push all the air out of the bag. Keep the top seal out of the water to ensure it doesn't break open.

4. 4

   Cook for 4-6 hours.

5. 5

   While we sous vide the sirloin, combine all the ingredients for the truffle butter and set aside until ready to use.

6. 6

   Remove the steak from the water bag and the ziplock bag and pat as dry as possible with paper towels.

7. 7

   Heat a cast iron skillet over high heat and add the avocado oil.

8. 8

   Sear the beef for 60 seconds per side, until a crust forms.

9. 9

   Remove and serve immediately with pats of the truffle butter on top to allow it to start melting.