24
Recipes
Classic Sirloin Steak with Thyme, Garlic & Cherry Tomatoes
Soft, moist, delicious, always cooked to perfection. This steak melts in your mouth.
Serves 2
• 2 (6 oz.) angus sirloin steaks
• 1 tablespoon extra virgin olive oil
• 1 tablespoon steak seasoning
• 2 tablespoons chopped fresh thyme, plus
4 sprigs
• 4 garlic cloves
• 2 tablespoons butter, for searing
• 4 cherry tomatoes
1. Following the directions outlined in the instruction manual, assemble and program
the CRUX Sous Vide Professional Style Cooker: 130°F for 1 hour/ Rare or 140°F for
1 hour/ Medium.
2. Add 1 steak, 1/2 tablespoon olive oil, 1/2 tablespoon steak seasoning, 1 tablespoon fresh
thyme + 2 sprigs, 2 garlic cloves and 2 tomatoes to each of 2 large zipper or vacuum
seal bags. Toss thyme and steak seasoning into each bag. Massage seasonings into all
sides of the steaks.
3. Vacuum seal each steak individually, or remove as much air as possible from the
zipper bag. When the ready signal sounds, place and clip both bags in the water,
making sure each bag is fully submerged.
4. When the TIME counts down to 00:00, at the 2 beep signal, using oven mitts or tongs,
carefully remove each cooking bag. Remove steaks and garlic from bags and pat dry
5. Sear steaks, garlic and fresh cherry tomatoes in a hot buttered cast iron skillet until
brown. Allow each steak to rest 20 minutes before slicing.