Brandon Rodgers

James Beard nominated Best Chef of California

Brandt Beef Baseball Cut Sous Vide

Brandt Beef Recipe Collection


  • 4 Brandt Beef Baseball Cut Sirloins, 8 oz.

Steak Butter

  • ½ cup whole unsalted butter
  • 2 Cloves of garlic (peeled, chopped)
  • ½ Shallot (peeled, chopped)
  • 5 Sprigs of Thyme (leaves picked, chopped)
  • 1 Small spring of rosemary (leaves picked, chopped)
  • ¼ tsp Maldon Sea Salt
  • ¼ tsp Fresh ground black pepper


  • PolyScience Circulator
  • 11" NanoBond Hestan Saute pan
  • Cryovac machine or food saver machine
  • Sheet tray with a rack


Step 1

  • Set up water circulator at 130F.
  • Combine all steak butter ingredients in a bowl. Microwave for 30-40 seconds to bring to room temperature. Reserve at room temperature.

Step 2

  • With butcher twine gently tie the steak to help keep the steaks shape.
  • Rub the steak heavily with the steak butter or place a tablespoon of steak butter on each steak.
  • Place each steak into its own separate sous vide bag.
  • Cryovac under full pressure vacuum.

Step 3

  • Submerge the bag into the water and cook for 40 minutes.

Step 4

  • Take out of bag, cut the string off and drain on a sheet tray with rack.
  • Pat dry.
  • Season all sides with kosher salt and black pepper.

Step 5

  • Over high heat melt unsalted butter while whisking in a pan until its brown and nutty.
  • Place steaks in the pan.

Step 6

  • Sear for about 45 seconds on all sides while spooning the brown butter over the top of the steak. Baste many times while the bottom side is searing.

Step 7

  • Rest on a rack for 10 minutes.
  • Slice and serve.