Go Back
Sous Vide Cab Strip Loin Roast... with Joule
Prep Time
10 mins
Cook Time
3 hrs 5 mins
Total Time
3 hrs 15 mins

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!

Course: Main, Main Course
Cuisine: American, Canadian, French
Servings: 4 servings
  • 2.4 lbs (1.1 kg) Cab Striploin Roast
  • 1 1/2 tsp coarse sea salt
  • 1 tsp freshly ground black pepper
  • 4 sprigs fresh thyme
  • 3 cloves garlic, cut into 2 or 3 slivers each
  • 3 tbsp olive oil
  • 1 tbsp vegetable oil
  1. Fill a large pot with water and place it on a heat protected surface (see notes).

  2. 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.

  3. 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.

  4. 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.

  5. Add the sprigs of thyme and pieces of garlic around the meat.

  6. Pour the olive oil over the meat.

  7. Seal the bag, making sure to remove as much air as possible. Removing the air helps sink the bag into the water without floating.

  8. 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.

  9. 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!

  10. Preheat a cast iron (or other heavy pan) between medium high and high (hot!).

  11. Add a tbsp of vegetable oil to the pan.

  12. Remove the Striploin Roast from the bag and pat it down with a paper towel.

  13. 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.

  14. Your Strip loin roast is ready to be served! Enjoy it with your favourite sides!

Recipe Notes
  • Make sure the pot is large enough to hold the piece of meat in the bag and Joule (or other sous vide unit), without being crammed. The water should also not be too close to the rim. Make sure to follow your unit's instructions.
  • When using Joule by ChefSteps, you can use the app to see the doneness visually.
  • Make sure the bag is properly sealed or that the bag opening is kept above the water line. No water can enter the bag!
  • The guests are late and you're not ready to sear just yet? No problem... When using Joule by ChefSteps, you can leave the bag in longer because the meat will remain at the same temperature. Simply take it out to sear when ready.
  • Because you're cooking sous vide, you do not need to let the meat rest after searing, since the meat was cooked at a lower temperature.