Contains: Optional nightshades. Is: Sous-Vide, Paleo, Whole30.
This steak appeared and ended up in my freezer last August from Hatmatack Buffalo Farm, located in Berwick Maine, a find at a farmer’s market. It weighs about 300 grams. I’m sure what I do here you can use to prepare a beef steak of similar nature. I prefer to choose local (in this case, local-ish) pasture-raised and finished beef or bison rather than the factory finished supermarket variety. (But I am given to understand that in the US bison can only be sold grass-finished, however I don’t know enough about that.)
This steak is at least an inch thick. I’ll note that 3/4 inch steaks or less do not really cook optimally sous vide. The post-sous vide searing tends to cook them a bit too far along for my tastes. (My preference is a medium rare when it comes to beef or bison steaks.)
For supermarket-obtained steaks, cooking for an hour or so is probably optimal. For ranged-finished meats, two hours or more is not going to turn the meat into mush. I decided for this to go for an hour and a half – because that was going to be when I was planning on eating.
I don’t care what Gordon Ramsey or the fellow on Sous Vide Everything has to say – DO NOT over-salt your steaks! Yes, you should add some, but note while a little helps the steak work effectively during the cooking process, anything extra should be added via your OWN taste buds at the dinner table. I do recommend either Kosher or sea salt, coarsely ground. I KILLED a pricy hangar steak once following the “pro” advice, and it otherwise had been grilled to perfection. Don’t do that!
While one can make a gravy thickened with a flour or another, I’m usually very happy with an “au jus” sort of topping. Today that’s what I am going with – my earlier meal this day was very much stoked up with rice, and there are only so many semi-simple carbs I prefer to eat in a day. (I’m not keto, but this dish will be keto-friendly.)
Above: 1st – Early cooking of the vegetables. 2nd – Veggie close up when served.
When searing, for extra umami, you can add a teaspoon or two of butter to the cooking oil. I opted not, this time.
Note that the taste of grass finished bison is very similar to the taste of grass-finished beef. I suppose wild bison would taste different (in that I’ve noticed such differences between wild and farmed venison, and pastured to supermarket chicken). This was a very tender cut, and very tasty.
I could have used a spicier chili powder (or other combinations of herbs/spices) but I wanted not to have the hot-ness of seasoning interfere with the tastiness of this cut.
Cooked April 7th, 2020. Yes, I try to space types of foods out in the blog, unless I’m doing a theme month.
Hands-On Prep Time: 5 minutes for the meat, 15 for the rest.
Sous Vide Time: 1.5 – 2 hours, 131 F.
Cooking/Searing Time: 6-8 minutes.
Rest Time: With sous vide, resting is not needed.
Cuisine: Sous Vide, American.
Leftovers: Yes, and I recommend cutting the steak in half (or whatever) after cooking but prior to searing. Refrigerate. Bring close to room temperature before searing your leftover meat. Add leftover veggies in just as you start searing the second side, stir.
Boneless Bison New York Sirloin Steak – with a Side
- 10 ounces / 300 grams of at least 1 inch thick bison steak (sirloin here). Fully pastured beef would work as well.
- 1/2 scant teaspoon ground ancho chili pepper, or other mild chili. (Can omit if avoiding nightshades.)
- Salt, ground pepper.
- 1 tablespoon Cooking Oil.
- 1 baby bok choy
- 1 leek (white part, pale green part).
- 1 bell pepper. (Can substitute with any veggie currently in your house, of your choice. Also true of the other veggies.)
- 1/2 heaping teaspoon of dried thyme.
- 2 heaping teaspoons Aioli Garlic Mustard Sauce (Trader Joe’s) or 1 heaping teaspoon Dijon mustard.
Set your sous vide equipment up. For medium rare, I chose 131 F / 55 C.
Very rare to rare: 120-129 F (49-53 C). 1 to 2.5 hours max.
Medium-rare: 130-134 F (54-57 C) 1-4 hours.
Medium: 135-144 F (57-62 C). 1-4 hours.
Medium well: 145- 155 F (63-68 C). 1-3.5 hours.
Well done: 156 F and up (69 C and up. 1-3 hours. DEFINITELY NOT RECOMMENDED WITH PASTURED / GRASS FINISHED ANIMALS! There’s less fat in them and they will toughen rapidly. In fact, I wouldn’t even try medium well… not for any sort of lean steak!
(Chart adapted from Serious Eats).
Gently coat the meat (both sides) with the seasonings (just a little salt, some ground pepper, and the chili powder). Place this seasoned steak into your silicon or other sous vide bag, and remove air via water displacement, or via (if you are using specialized sous vide plastic) vacuum. (I am a fan of the reusable silicon bags.)
When the water bath is at your temperature, add the bagged bison to the bath, submerging it. Since this steak was about 1.25 inches thick, I let this run for a minimum of 1.5 hours.
Close to the time I was ready to dine, I prepped up and cooked the veggies in a large skillet, with the cooking oil, moderate heat. Add the thyme, and any additional ground pepper (or salt) you may want.
Before the veggies were quite done, I un-bagged the steak, moved the veggies to the side, raised the heat to medium high, patted dry both sides of the steak with a paper towel, and then seared the steak, a minute or so on each side, and also on each long end.
The juices from the bag were then immediately added to the skillet, and the mustard (of whatever type), was added to the meat – half on each side, flipping briefly. Push the sirloin steak to the side of the skillet and let the juices and the mustard meld into the veggies. This should take no longer than another minute.
To plate, place the meat on a serving dish, scatter the veggies around, and, using a spoon, add the sauce to top both the meat and the vegetables.
Enjoy! If you need a carb for another side – my immediate recommendation would be a savory roasted sweet potato dish. (Without those sugary marshmallows!)