Seared Sous Vide Wagyu Sirloin Roast With Pan Sauce
Equipment
- Sous Vide Immersion Cooker
- Vacuum Sealer
Ingredients
- 3-4 lbs. Chili Pepper Ranch wagyu sirloin roast
- ⅓ cup dark brown sugar
- 1 Tbsp. Chattanooga Rub seasoning per pound of meat
For the Chattanooga Rub (seasoning mix):
- ½ cup Alchemy Spice Co. Memphis Dry Rub
- ½ cup Montreal steak seasoning
For the pan sauce:
- Reserved juices from sous vide bag
- 1 Tbsp. butter
- 1-2 tsp. Worcestershire sauce optional
- 1 tsp. Dijon mustard optional
- Black pepper to taste
Instructions
- Rub the sirloin roast with dark brown sugar. Apply Chattanooga Rub generously (about 1 tablespoon per pound). Roast can be seasoned from frozen – the longer it sits, the deeper the flavor and tenderness.
- Then, place roast in a vacuum-sealed or heavy-duty zip-top bag. Cook sous vide at 130° for 23 hours (overnight).
- After removing the roast, pour the reserved sous vide juices into a saucepan. Simmer over medium-high heat until liquid is reduced. Mix in butter, Worcestershire sauce, and Dijon. Taste and season with black pepper. Keep warm.
- Heat grill to 500°. Grill/sear for 10-15 minutes until the exterior is crusty and caramelized. Rest roast for 5-7 minutes. Slice thinly, drizzle with pan sauce, and serve.
Notes
“This Chili Pepper Ranch wagyu sirloin roast is a celebration of flavor and tenderness. Sous vide cooking ensures every bite is evenly cooked and juicy, while the grill adds a caramelized crust. The dish is finished with a silky reduction sauce made from the natural wagyu juices collected during sous vide – putting nothing to waste and turning everything into flavor. It’s a recipe designed for gatherings: prepare the roast the day before, free your oven for other dishes, and wow guests with high quality, naturally raised beef in just minutes. Leftovers (if you’re lucky enough to have any) are even better the next day.”