Seared Sous Vide Wagyu Sirloin Roast With Pan Sauce
Ingredients:
-
3-4 lbs. Chili Pepper Ranch Wagyu Sirloin Roast
-
â…“ 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 the sous vide bag
-
1 Tbsp. butter
-
1-2 tsp. Worcestershire sauce optional
-
1 Tbsp. Dijon Mustard
-
Black pepper to taste
​​
Instructions For Sous Vide: Recommended
-
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.
Instructions For Oven:
-
Rub the sirloin roast with dark brown sugar. Apply Chattanooga Rub generously (about 1 tablespoon per pound).
-
Initial High-Heat Roast: Place the seasoned roast on a rack in a roasting pan (fat side up). Preheat your oven to 425°F. Place the roast in the hot oven and cook for 15-20 minutes.
-
Slow Cook: Without opening the oven door, immediately reduce the oven temperature to 225°F or 250°F. Continue to cook until it reaches your desired internal temperature. This usually takes an additional 1 to 3 hours, depending on the size of the roast and your desired doneness. Use a reliable meat thermometer for accuracy.
-
Medium-Rare: 130°F to 135°F
-
Medium: 140°F to 145°F
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
​
