Recipe Bone Marrow Crusted Steak Beef Sirloin Sous Vide

recipe sous vide sirloinsteak bone marrow crust crispy herbs crusted medium done beef

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Recipe Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef. US prime Black Angus cattle striploin steak, seasoned, vaccum packed in zip lock plastic and cooked slowly in a waterbath (sort of sous-vide) using rice cooker (warmer mode) on 58-59°C for about 45 minutes until medium done, seared in sizzling hot pan, topped with firm bone marrow crust then broiled until the bone marrow crust browned and crisp up, sounds hectic and quite and effort but it’s lotta easier to do then to write actually. Beef bone marrow is the fatty and gelatinous matter inside large beef bones. The marrow becomes soft when roasted, and you can spread it on toast, use it in sauces or use it as a garnish.

black angus sirloin steak sous vide beef bone marrow crusted striploin

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

The Bone marrow crust over the sousvide beef striploin steak consist of finely diced bone marrow, spices, herbs and bread crumbs. The fatty bone marrow extracted from the femur bone of the cattle, refrigerated until firm and then finely diced before mixed with other ingredients. The flated and chilled bone marrow crust then broiled until crisp and browned. The bone marrow fat is act as oil once it rendered and fried up the breadcrumbs mixture. The melted bone marrow fat had a nice beefy umami aromas, it also act as a sauce once the marrow fat broiled and rendered into oil, no need any butter added on it then.

sous vide steak beef sirloin rice cooker zip lock plastic bone marrow crusted striploin black angus

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

bone marrow sauce steak beef herbs basil crusted sirloin sous vide striploin black angus medium done

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Bone marrow crust over the sous vide black angus striploin steak is sounds tempting delicious for my taste buds. Beside giving flavour and aromas, the bone marrow also give a health benefit because it’s contains myeloid and lymphoid stem cells. The foundations for red and white blood cells, these cells build immunity, assist with blood clotting and help provide oxygen to cells. Beside, bone marrow also rich of collagen, the protein-rich substance that cooks down to gelatin, can also help repair the body. Collagen deficiency can lead to poor wound healing, easy bruising and bleeding gums. Collagen in bone marrow can help the body repair the wounded tissues.

sousvide striploin beef steak bone marrow crusted crispy herb crust sirloin steak sous vide

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

sous vide striploin steak bone marrow crusted sirloin beef lemon basil herbs crispy crust

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

I love bone marrow all the way, i even proudly said that i literrary grown up with it. My mom used to make a hearthy and comforting broth out of it and made it into Pindang Tulang (Hot and Sour Beef Bone Marrow Soup). I think that’s why beef bone marrow is a traditional ingredient in certain cuisines around the world.  Beef bone marrow is high in certain nutrients, but it is also high in fat, so be creative and use it properly because the large ammount of calories on it, so work your butt out  once you consume  it. A single  14 grams serving of beef bone marrow contains 125.59 calories, eversince beef bone marrow is so rich and high in fat, a serving is smaller than a serving of other common protein items such as steak or fish.

recipe bone marrow crust steak beef sirloin sous vide medium done

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

striploin steak sous vide bone marrow crusted sirloin black angus beef herbs crust

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Trust me, you’ll gonna love this spicy bone marrow crusted beef steak because it’s irresistibly delicious. My sister even eat the crust first before digging the tender and moist slow cooked sousvide beef striploin steak. Eversince my sister and i love hot and spicy dish, i put some finely chopped deseeded bird eye chilies on it  too to give a nice kick.

herbs crusted beef steak sirloin sous vide bone marrow crust steak striploin provencal lemon basil

Bone Marrow Crusted Steak with Sous Vide Black Angus Sirloin Beef

Enough for the bone marrow crust verdict, now were talking a sous vide beef steak method. Well, actually this is not the real fancy equipped sous vide method with sousvide waterbath circulator and vaccum sealed pack machine involved, instead this sort of sousvide method using amateur kitchen tools, but don;t worry, i take care all the basic principle of sousvide on this recipe. The black angus striploin beef seasoned well and sealed with ziplock bag to ensure no moisture loss out of it. The waterbath only act to transfer heat evenly and slowly to the beef steak. Why the heck of sousvide method??? it’s pricey and require lot’s of energy to do. The glorious of sousvide is about the very minimum ammout of moisture loose during the cooking, it create a very moist and tender steak, trust me, it’s worthed.

Sous-vide is French term for “under vacuum”, a method of cooking food sealed in airtight plastic bags in a water bath or in a temperature-controlled steam environment for longer than normal cooking times for up to 96 hours, in some cases; at an accurately regulated temperature much lower than normally used for cooking, typically around 50°C (131 °F) to 60 °C (140 °F) for meats and higher for vegetables. Sous vide also used to pasteurized egg, beef and other meat to made it save to be eaten raw without cooking it. I pasteurized my beef tenderloin to make Yukhoe (Raw Korean Seasoned Beef Steak Tartare with Asian Pear).

sous vide sirloin beef ziplock vaccum pack striploin medium rare steak using rice cooker

Submerging the Ziplock Bag Partially in Water to Pushed Out The Air

Since this is sort of-sousvide, the beef sirloin is vaccum packed with ziplock manually without any vaccum machine by simply submerged the ziplock package under water partially to pushed away the air. The ziplock package silicone seal then zipped once the air removed from the bad. This ziplock bag submerging method is quite efficient to pushed the air from the bag. Choose the heatproof and foodgrade ziplog with a good sealing quality, cheap ziplock bag may burst out while and ruined your entire pricey batch.

sous vide steak beef sirloin striploin rice cooker warmer medium done slow cooked waterbath striploin steak

Sousvide Beef Sirloin Steak Using Rice Cooker Waterbath

I’m using my old rice cooker (warmer mode) for this sort of-sous vide cooking. As you can see from the photograph, my waterbath temperature was 59.1°C , but it’s actually fluctuated from 58-60°C if i put the lid on it, just perfect temperature for sousvide beef sirloin for medium done. I let the beef steak sit in the rice cooker waterbath for about 2 hours, don’t get hesitate to leave it longer int he waterbath because it’s not a single chance your steak will overcooked. The heat source of my rice cooker is on the bottom of the metal container, so the temperature in the bottom and the surface of the the water bath is different with about 0.5°C range, so it’s necessary to flip it every 20-30 minutes to made the sous vide steak evenly cooked. Do not forget to submerged the vaccum packed beef sirloin completely on the waterbath during the sous vide cooking, putting some weight may help.

sous vide sirloin steak rice cooker medium done sousvide slow cooked beef steak 1 hour

Sous Vide Black Angus Sirloin Beef in 58°C for 2 Hours

This is what sirloin steak sousvide in 58°C for about 2 hours look a like, it’s definitely not fancy looking at all, but wait until you see what’s happen on the inside. The sous vide beef sirloin fat is tender and the meat part looks pale and greyish, totally unpleasant for my eyes.  The texture of the beef is still medium done bouchy with a little pinkish juice color in the middle. Note the very little ammount of juice running out of the steak, i guess it’s a good sign that not much moisture driven out during the low heat and slow cooking. I set aside the juice from the plastic bag and served it later with the steak.

sirloin steak sous vide rice cooker seared pan fried bone marrow crusted

Pan Seared Sous Vide Black Angus Sirloin Beef

seared steak sous vide beef sirloin medium done pan fried sous vide using rice warmer cooker

Seared Sous Vide Black Angus Sirloin Beef

The sousvide sirloin steak then seared in a sizzling and smoking hot pan until browned for about 1 and half minutes each side until the  surface had a nice brown color. A little ammount of avocado oil or other high smoke point oil added into the pan heated until smoking hot and then the fat cap of the sirloin steak rendered first before searing the meat side. Now the seared sousvide striploin steak looks delicious, and i also observed that very little ammount of juice running out of it once i  resting it after pan fried. The striploin steak consist of  Longissimus Dorsi  (large part) and Longissimus Costarum (the small part) muscles, i cut the Longissimus Costarum to let you know what’s happen inside of the sous vide steak.

sirloin steak sous vide medium done beef pan fried sousvide using rice cooker slow cooking beef steak

Evenly Cooked Sous Vide Black Angus Sirloin Beef from Edge to Edge

Look out the sagital cut of sousvide steak, it’s evenly cooked from edge to edge of the flesh, to exactly the doneness you want. The sous vide had perfectly throughout doneness, the meat has begun to turn pink and significantly firmer. Moisture loss is still minimal and the marbled  intramuscular fat has began to render, which not only lubricates the meat, making it taste juicier and more tender, but it also delivers fat-soluble flavor compounds to the tongue. My first verdict of it, damn!!! this is the most tender and juicy steak i ever had, cross my finger!!!!

pink peppercorn crusted steak wagyu ribeye cream sauce

Several Doneness Level on Common Grilled Steak From the Edge into the Middle

Now we should compare the sousvide steak with my previously common grill pan Recipe Wagyu Ribeye Beef Steak with Creamy Green Peppercorn Sauce. Look out the central cut of the common grill pan steak you’re cooking with old school sizzling hot pan. This pricey wagyu ribeye had several level of doneness from the edge to edge, the edge of the steak reach much higher temperature than you ever want your food to reach and turn into overcooked and tough grey mess if you leave it a little bit too long in the pan And, even if you do achieve a medium-rare interior, the high heat environment of traditional cooking creates bands of overcooked areas around the outside. So, please use a slow cooking method from now on!!!

lemon basil crusted beef steak sirloin sous vide pat dry basil leaves paper towel

Pat Dry The Lemon Basil Leaves for The Bone Marrow Crust

Now were making the bone marrow and herbs crust for the steak, while the steak is slowly cooked int he rice warmer waterbath, shall we begin to prepare the herbs for the bone marrow crust. The dryness of the ingredients is the key of making perfectly crispy crust. Any remaining moisture can made a diaster and ruined the crust layer and turn it into soggy and mushy disaster. Completely drained and carefully pat dry the fresh green herbs ingredients; the basil and chives, with kitchen towel first after you washed it with running tab water. You can use dried herbs instead, but the color isn’t as favoured as the fresh herbs.

herbs crusted beef steak tenderloin bone marrow crust chili lemongrass basil garlic ginger

Spicy Herbs & Spices for Bone Marrow Crust; Chilies, Garlic, Shallots, Chives, Lemon Basil & Lemongrass

herbs crust beef steak sirloin sous vide bone marrow crusted crispy

Pat Dry the Spices and Herbs After Chopped To Remove the Excess Moisture

I infused the crusted layer for the steak with fresh lemongrass, onion, garlic, chilies, lemon basil leaves and garlic chives. All the ingredients is finely chopped, i suggest to pat it dry further more with kitchen towel. Please do it carefully, make sure you absorb the excess moisture of it before mixed with breadcrumbs and bone marrow.

bone marrow crusted beef steak sirloin marrow fat herbs basil chili breadcrumbs crispy crust recipe

Spicy Bone Marrow Crust Mixture

beef bone marrow crust steak sirloin crispy crusted herbs beef

Flaten Spicy Bone Marrow Crust Mixture

The bone marrow extracted from the bone then put it in the freezer until frozen, finely diced and mixed it quicly with the breadcrumbs and the the chopped mixed herbs. The bone marrow crust mixture then spreaded over a plastic film, rolled until had an even thickness and  sufficient to cover the beef steak. The bone marrow and herbs crust then transfered into freezer once more until firm and ready to use.

bone marrow crusted steak beef sirloin herbs crust striploin black angus

Firm Spicy Bone Marrow Crust Mixture over Seared Sousvide Beef Sirloin Steak

bone marrow crusted beef sirloin steak herbs basil crispy crust striploin chili black angus loin

Spicy Bone Marrow Crust Mixture Totally Cover The Seared Sousvide Black Angus Beef Striploin

The firm chilled bone marrow crust placed over the seared beef steak and then broiled in the preheated oven using the high heat about 250°C for about 3 minutes and then lower the temperature to 200°C for another 5-7 minutes until the bone marrow crust browned and crispy.  You can adjust the position of the crust in the oven to let the bone marrow crust evenly cooked.

bone marrow crust steak beef sirloin sous vide crispy herbs basil crisp striploin sousvide

Broiled Bone Marrow Crusted Beef Sirloin Steak, Look the Delicious Rendered Bone Marrow Fat

This is the bone marrow crusted sirloin steak freshly broiled out in the oven, the rendered bone marrow fat dredged the beef steak in the botton of the oven tray. You can scoop it out, mixed it with the juice from the sousvide bag and served is as a sauce for it.

recipe bone marrow crust steak beef sirloin sous vide medium done

Spicy Bone Marrow Crusted Sousvide Beef StriploinSteak & a Huge Chance to Get Laid!!!!

If you guys ask me the recipe for special occations and what best recipe for winning your lover heart with a chance to get laid, sure this Spicy Herbs Bone Marrow Crusted Sirloin Steak Sousvide because it’s definitely damn delicious. Quite an effort, sure it is but i assure you it’s all worthed when you had your first bite. This recipe is made for celebrating valentines day, so HAPPY VALENTINES DAYS!!!!

recipe bone marrow crusted steak beef sirloin sous vide medium done black angus beef striploin basil herbs crust

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide

Recipe Bone Marrow Crusted Sirloin Steak Sous Vide:

Recipe Sous Vide Beef Sirloin Steak:

  • 2 @300 grams Black Angus sirloin beef steak
  • Salt and pepper to taste
  • 1 sprig of rosemarry and thyme
  • 2 tbsp butter
  • Ziplock plastic bag

Recipe Spicy Herbs Bone Marrow Crust :

  • 50 gr panko bread crumbs
  • 50 gr bone marrow,  removed from bone, frozen and finely diced
  • 1 tbsp shallots, minced
  • 1 tsp garlic, finely chopped
  • 1 lemongrass, take the soft white inner part, finely chopped
  • 1 tbsp lemon basil leaves, picked from stem, finely chopped
  • 1 tsp garlic chives, finely chopped
  • 2 red cayenne chili pepper, deseeded, finely chopped
  • Salt and pepper to taste


How to Make Sous Vide Black Angus Striploin Steak Using Rice Cooker:

  • Season the steak generously with salt and pepper, set aside
  • Put the steak in the ziplock bag, then add the butter into it
  • Submerged the ziplock bag in the water partially to pushed the air out ouf it
  • Secure the ziplock seal once the air removed from the bag
  • Place it in the preheated waterbath in 58-60°C for medium rare steak (i’m using my rice cooker with the lid on)
  • Let it sit in the waterbath for 2 hours, flip it every 20 minutes and put some weight to let the bag completely submerged.
  • Take away the sousvide sirloin bag from the rice cooker waterbath, set aside until it reach room temperature

While the black angus beef sirloin sit in the rice cooker waterbath, you can make the bone marrow crust

How to Make Bone Marrow Crusted Black Angus Sirloin Steak:

  • Put the bone marrow in the freezer until frozen,  finely diced it
  • Put all ingredients in a chilled glass bowl,  mixed it well but never over do this step unless you break the panko breadcrumbs too much
  • Spread the mixture over a plastic film, rolled until had an even thickness (about 1.5 cm) and  sufficient to cover the beef steak.
  • Transfer the bone marrow crust into freezer more until it firm and ready to use
  • Pop the steak out of the ziplock bag, set aside the liquid, keep it warm (you served it later as a sauce)
  • Heat up 1 tablespoon avocado oil in a skillet, sear the sousvide beef until perfectly browned for about 1 minute each side, set aside
  • Put the firm chilled bone marrow crust over the seared sirloin beef and make sure it’s totally cover the steak
  • Broiled the sirloin steak in the preheated oven using the high heat about 250°C for about 3 minutes, then lower the temperature to 200°C for another 5-7 minutes until the bone marrow crust browned and crispy
  • Adjust the position of the bone marrow crust in the oven to let it evenly browned and crisp.
  • Once it cooked, set aside and let it rested for about 2 minutes before carved and served
  • Served the Black Angus Beef Sousvide Topped with Spicy Herbs Bone Marrow Crust with the melted bone marrow from the broiling process and mix it with the juices from the ziplock bag

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38 thoughts on “Recipe Bone Marrow Crusted Steak Beef Sirloin Sous Vide

  1. I love how you have photos of the raw steak up until cooked steak – really shows how you make a delicious dish come to life. Looks like a very fancy dish, and I agree it will be good for fancy occasions – expensive food, fine dining 😀 Happy Valentines Day, Dedy 🙂 ❤

  2. W are big fans of bone marrow, and this really doesn’t look too difficult. I simply have never cooked anything sous vide before. I love your use of the rice cooker on warmer setting. I will try it soon! Another amazing dish, Dedy!

  3. We have no experience with sous vide technique at all…partly cause we are vegetarians….but we liked the ease with which you have explained the steps…new to sous vide like us feel intrigued but delighted as well…thanks for sharing such delicious recipes and ideas 🙂

  4. This is incredible! How…in the world!…you’re a genius! The presentation is also perfect. I wish I’m invited to your place for dinner….my husband is wishing the same thing..

  5. I’ve not yet done anything sous vide. Need to — really like the idea. And your beef looks wonderful! Just perfect. Definitely need to do my own sous vide setup. 😉

  6. Another beautiful meat dish Dedy…I have never used this technique, in spite of seeing plenty…one of this day I will give this a try.
    Hope you are enjoying your week 🙂

  7. what an amazing recipe! i got acquainted with bone marrow while traveling in mexico, i would love to see it catch on more here in the USA. i absolutely craved it when i was pregnant. i love the idea of using it as a fat to create a beautiful crust like this!

  8. Dedy, this looks absolutely delicious. I am getting hungry looking at this, and even though I no longer eat beef (had too many attacks of gout), I am drooling. 🙂

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