To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
Season your Sirloin steak by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle salt, pepper, optional herbs and minced garlic generously on both sides.
Now, for the ‘Water displacement’ technique, you will need to put your steak in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
Dip the bag completely into the sous vide container. Let it cook for 1 hour if it’s a 1-inch thick steak, while 1.5 hours if it’s a 1.5-inch thick steak.
When the time is done. Transfer the bag with the steak to cool off in the refrigerator for 10 minutes.
Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
Slice the meat into strips. Dish it up with mashed potatoes and veggies. Enjoy!