Sous-Vide Sirloin with Chili-Lime Rub and Quick Cast-Iron Sear

How to Make Sous-Vide Sirloin with Chili-Lime Rub and Quick Cast-Iron Sear

1. 1

   Step 1: Make the chili-lime rub and season the steak

   In a small bowl combine chili powder, brown sugar, garlic powder, black pepper and kosher salt. Zest the lime directly into the bowl and stir in the canola oil to make a slightly pasty rub. Pat steaks dry, then massage the rub all over both sides and edges of the sirloin; let rest at room temperature 10–15 minutes or refrigerate up to overnight for deeper flavor.

   For this step

   • 2 lbsirloin steak
   • 1 1/2 tspkosher salt
   • 2 tbspchili powder
   • 1 tbspbrown sugar (packed)
   • 1 tspgarlic powder
   • 1 tspfreshly ground black pepper
   • 1 tbspcanola oil (or other high-heat oil)
   • 1 wholelime (zest for rub, juice to finish)
   
2. 2

   Step 2: Bag and seal for sous-vide

   Place each seasoned steak into a vacuum bag or a heavy-duty zip-top bag, flattening so the meat lays in a single layer. If you don't have a vacuum sealer, use the water-displacement method to remove air: slowly submerge the bag in a pot of water up to the seal, then zip closed.
   
3. 3

   Step 3: Sous-vide cook to perfect doneness

   Preheat your sous-vide bath to 129°F (54°C) for medium-rare and submerge the sealed steaks. Cook for 90 minutes; steaks can hold safely in the bath for up to 3 hours if your timing needs flexibility.
   
4. 4

   Step 4: Remove, dry, and preheat your skillet

   Carefully remove steaks from the bags and pour off any accumulated liquid. Pat the steaks very dry with paper towels (this step is crucial for a good sear) and let them sit while you preheat a cast-iron skillet over high heat until smoking hot.
5. 5

   Step 5: Quick cast-iron sear

   Add the canola oil to the hot skillet, then place the steaks in and sear 30–45 seconds per side to develop a deep brown crust; use tongs to sear the edges briefly. In the last 15 seconds, add the butter and tilt the pan to baste the steaks for extra flavor and gloss.

   For this step

   • 1 tbspunsalted butter
   
6. 6

   Step 6: Rest, finish with lime, and serve

   Transfer steaks to a cutting board and rest 5 minutes, then squeeze fresh lime juice over the top and slice against the grain. Serve immediately—this method yields a consistent medium-rare interior with a crisp, spicy crust.

1. In a small bowl combine chili powder, brown sugar, garlic powder, black pepper and kosher salt. Zest the lime directly into the bowl and stir in the canola oil to make a slightly pasty rub. Pat steaks dry, then massage the rub all over both sides and edges of the sirloin; let rest at room temperature 10–15 minutes or refrigerate up to overnight for deeper flavor.
2. Place each seasoned steak into a vacuum bag or a heavy-duty zip-top bag, flattening so the meat lays in a single layer. If you don't have a vacuum sealer, use the water-displacement method to remove air: slowly submerge the bag in a pot of water up to the seal, then zip closed.
3. Preheat your sous-vide bath to 129°F (54°C) for medium-rare and submerge the sealed steaks. Cook for 90 minutes; steaks can hold safely in the bath for up to 3 hours if your timing needs flexibility.
4. Carefully remove steaks from the bags and pour off any accumulated liquid. Pat the steaks very dry with paper towels (this step is crucial for a good sear) and let them sit while you preheat a cast-iron skillet over high heat until smoking hot.
5. Add the canola oil to the hot skillet, then place the steaks in and sear 30–45 seconds per side to develop a deep brown crust; use tongs to sear the edges briefly. In the last 15 seconds, add the butter and tilt the pan to baste the steaks for extra flavor and gloss.
6. Transfer steaks to a cutting board and rest 5 minutes, then squeeze fresh lime juice over the top and slice against the grain. Serve immediately—this method yields a consistent medium-rare interior with a crisp, spicy crust.