Precisely and perfectly cooked on the inside with a delicious seared crust on the outside. That's what you get when you dive into sous vide cooking at home!
Fill a large pot with water and place it on a heat protected surface (see notes).
Place Joule (or other sous vide unit) in the water. Joule has a magnetic basic, so it can stick to the bottom of a metal pot. Alternately, you can clip the unit to the side of the pot.
Set your temperature and timing and preheat the water. Our settings were "temp = 149 ºF" and "time = 3 hours". After searing, our cut of meet was cooked medium. Feel free to adjust to your preferred doneness.
In a large plastic freezer size bag (like ZipLock and PBA free), place the meat along the bottom of the bag, sprinkle the salt and pepper over the meat. If you vacuum-sealedable plastic pouches, that's even better, but not required.
Add the sprigs of thyme and pieces of garlic around the meat.
Pour the olive oil over the meat.
Seal the bag, making sure to remove as much air as possible. Removing the air helps sink the bag into the water without floating.
Place the bag in the pot, making sure the area of the bag with the meat is completely submerged. We clip the top edge of the bag to the side of the pot to hold the bag submerged and to avoid water entering the bag if the seal opens a touch.
Start cooking! When using Joule by ChefSteps, you simply press the start button on your app to count down. You'll be notified when the meat is done!
Preheat a cast iron (or other heavy pan) between medium high and high (hot!).
Add a tbsp of vegetable oil to the pan.
Remove the Striploin Roast from the bag and pat it down with a paper towel.
Place the meat on the very hot pan and sear for about 60 seconds on all side to create a perfect crust all over the meat. Remember, searing should be quick. The meat is already cooked inside.
Your Strip loin roast is ready to be served! Enjoy it with your favourite sides!