6 kilos ❈ top sirloin

1/3 cup ❈ kosher salt

1/3 cup ❈ fresh cracked black pepper

1 liter ❈ homemade beef stock

1 tablespoon ❈ black pepper corns

3 large ❈ baby leafs

12 ❈ garlic cloves

1/2 bottle ❈ red wine


rub down the top sirloin with the kosher salt and black pepper.

refrigerate uncovered over night.

sear the hell out of the top sirloin in cast iron with a couple glugs of olive oil. remove steak and set aside.

deglaze with red wine. toss in the garlic, black peppercorns, baby leafs and beef stock.

top sirloin and jus into a vacuum sealable bag or gallon ziplock bag.

sous vide for 24 hours at 132 fahrenheit..

filter the jus through cheesecloth or fine mesh strainer.

slice the meat thin and serve atop french bread with provolone. au jus on the side of course.