MEATER™ made sirloin steak (24-hours)

MEATER™ made sirloin steak and vegetables isn’t something I’ve cooked before. I’ve become enamoured with sous vide cooking and if I was going to purchase a thick-cut steak, sous vide is probably going to be my preference.

Dedicated to the cattle who are bred to live and die so that I might enjoy their muscle and fat, not to mention the hides which make great shoes and belts, and the milk which satisfies my lust for butter, cream, and cheese. Most of all I’m grateful for Australian farmers who grow cattle for me to enjoy. Thank you.

More power to Australian Farmers

MEATER™ made sirloin steak

Sous vide cooking, however, takes a lot more time and on a weeknight after a day at work (I usually work from 6.30 am to 5 pm), I usually lack the desire for a long cook. It just means waiting until later in the evening to eat and I try to go to my bedroom at about 8.30 pm.

This recipe is not a usual Yummy Lummy weekend creation but a midweek meal. I was pretty happy with the outcome, although next time I’ll aim for medium-rare rather than medium.

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I bought all the ingredients from Coles.

Yummy Lummy is not sponsored by anyone.

Recipe

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MEATER™ made sirloin steak and vegetables

Prep Time

1 d

Cook Time

1 hr

Faffing

30 mins

Total Time

1 d 1 hr 30 mins

 

MEATER™ made sirloin steak and vegetables with a creamy buttery sauce. Cooked on a weeknight when time was short.

Course: Main Course

Cuisine: Australian

Keyword: MEATER, Sirloin steak

Servings: 1 Hungry Human Macrophage

Calories: 500 kcal

Author: Gary

Ingredients

Steak

• Sirloin steak
• Iodised salt
• Freshly cracked black pepper

Vegetables

• Kale sprouts
• Green kale
• Red cabbage
• Butter
• Cream

Instructions

Steak

1. The night before you want to eat your meat, unwrap the steak from the environmentally noxious plastic wrapping and place the steak onto a rack over a baking tray. Grind iodised salt onto both sides of the steak and put the steak on the rack and baking tray into your refrigerator. Leave the steak there for about 24-hours. No harm will come to it, it's okay if the surface dries out, that's what you want.

   
2. After a long day at work when you’ve been daydreaming about eating your meat and getting your teeth into the juicy tender beefy steak, get everything ready to prepare dinner.
3. Turn your heat source on and get a frypan really hot. Smoking hot.
   
4. Turn your oven on.
5. Squirt some rice bran oil into your frypan.
6. Remove the steak from the refrigerator and put it into your frypan.
   
7. Turn your meat over every fifteen (15) seconds until a nice crust forms on the surface of your meat.
8. Make sure you get some colour on the edges too.
9. Turn the heat off and put your meat onto a plate.
10. Insert your MEATER™ wireless meat thermometer deep into your meat.
11. Turn on the MEATER™ app on your smart device and set up a beef cook. Choose sirloin steak and choose the level of ‘doneness’ you want.
12. Put your meat into the oven and cook your meat according to the MEATER™ app.
    
13. When the MEATER™ app indicates for you to remove your meat from the oven, do so and put your meat onto a plate to rest. Keep being guided by the MEATER™ app.
    
14. When the cook has finished, remove your MEATER™ wireless meat thermometer from your meat and wash it under running water with soapy sponge. Put it back into the recharging block.
    
15. With a sharp knife, I use my Dick-brand butchers knife, slice your meat into thin slices. Put some slices into a container and refrigerate. This meat can be used for lunches the next day.
    
16. Keep the remaining meat you want to eat covered and warm to avoid it from drying out.

Vegetables

1. With a sharp knife or a mandolin (make sure you use the safety guard or a safety glovshred the cabbage and green kale.
   
2. In the frypan you used to sear your meat, toss in some kale sprouts, the red cabbage, and the green kale.
3. Add a few tablespoons of water and put the lid on the frypan to help create steam (steam is an invisible gas and results when at standard temperature and pressure, water is heated to 100 °C, it is not the water vapour you can seso the vegetables cook via direct heat radiating from the metal of the frypan and from the steam being created by the water converting to a gas.
4. When the vegetables are softer, remove the lid and add in a small knob of butter and stir it through while it melts.
   
5. Add in some cream and turn off the heat. Stir the cream through and season to taste.
6. Remove the vegetables from the frypan and leave the remaining creamy buttery sauce in the frypan so it can be spooned over your meat.

Plating up bit

1. Place the vegetables on a plate and lay the slice of meat on top.
2. Spoon the buttery creamy sauce on the meat.
   

Blogging bit

1. Shoot a photograph and a short video because Google now wants video on recipe cards.
2. Eat the meal.
3. Wash the dishes (hint, wash as you cook, it makes life easier).
4. Write the recipe.
5. Write the blog post.
6. Hit publish and hope this blog post gets shared on Twitter, Facebook, and Pinterest.

Recipe Video

Recipe Notes

Disclaimer

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. The quantities are indicative. Feel free to vary the quantities to suit your taste. I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one image and then scroll through the photographs.

Questions and answers

What the steak tender enough?

For a medium steak, it was tender. It wasn’t as tender as sous vide cooked steak. I think next time I’ll aim for rare to medium-rare or just medium-rare.

Is this the answer to a decent steak on a weeknight?

Yes and no. This was fine, but the alternative would be to avoid the oven altogether and keep cooking the steak in the frypan. I could still keep the thermometer in the meat in the frypan to create a meal like this.

Did the vegetables match the meat?

The kale sprouts, green kale, and red cabbage were fine. They tasted great with the steak.

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Final thoughts

• Do you cook steak on weeknights much?
• Do you like to eat early or late?
• What vegetables do you like to eat with steak?

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