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Sous Vide Sirloin Steak with Asparagus #SundaySupper

The Labor Day weekend is almost here and if you are like us, we like to plan our food to match the event. For laborers, we want a hearty meal that will satisfy!  Labor Day was first celebrated in 1887 in Oregon, and became a national holiday in 1894.  It honors the American laborers and is celebrated everywhere in the USA the first Monday in September.

Labor Day is also the unofficial "end" of summer.  Kids are usually back in school or will be starting very soon.  If you are a fashionita, you might be one who believes the wearing of white ends here.  I do know I start to get antsy for the fall weather after Labor Day is over.

We are enjoying the cooking process known as sous vide.  Its a cooking method where you vacuum seal the food and then cook it in a water bath for longer than what you usually cook at.  It is at a very specific temperature and the item gets cooked perfectly evenly, ensuring that the inside of the food is properly cooked without overcooking the outside.  You can sous vide proteins, vegetables and make delicious egg dishes and desserts!

Here's how we do it.

First we purchased our sous vide equipment.  We purchased ours from Amazon.  Reasonably priced and quick to get it!  It consists of a plastic box to hold the water and a sous vide precision cooker, that looks something like a immersion blender.  The cooker heats the water to the proper temperature and agitates the water a bit.

We fill the sous vide with the proper amount of water and insert the cooker and set it to the correct temperature, which in this case is 130 degrees.

We season the steaks the way we want, and vacuum seal them in plastic bags (you can use a foodsaver vacuum sealer or do the dunk method where you insert the bag into the water and let the water push out the air) and then put the bag in the water.  The steaks will need to "sous vide" for about 40 minutes, or until they reach the correct temperature.

When the cooking time is done, remove the steaks.  Allow them to rest.  In the meantime, heat a cast iron skillet and melt 2 T of butter.  Sear the steaks on both sides, a minute or two each. Remember, the meat is cooked, you are just adding a little flavor and color.

Remove the steaks and let them rest. Flash fry cleaned and trimmed asparagus stems in the skillet, for about four minutes.  They will still be crunchy.

Have you tried the sous vide method of cooking?  Let us know what you made! We are always looking for something new to try.

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Delicious Labor Day Entrees

Luscious Labor Day Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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