The Best Sous Vide Top Sirloin Filet without Vacuum Sealing

This sous vide top sirloin filet comes out ultra tender, juicy and might just be the best sirloin steak you've ever had!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Heat a sous vide water bath to 131°F.
2. 2Season the beef with salt and pepper and place in a ziplock freezer bag, without sealing it.
3. 3Slowly 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. 4Cook for 4-6 hours.
5. 5While we sous vide the sirloin, combine all the ingredients for the truffle butter and set aside until ready to use.
6. 6Remove the steak from the water bag and the ziplock bag and pat as dry as possible with paper towels.
7. 7Heat a cast iron skillet over high heat and add the avocado oil.
8. 8Sear the beef for 60 seconds per side, until a crust forms.
9. 9Remove and serve immediately with pats of the truffle butter on top to allow it to start melting.