By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 1
783 cal · 125 min
Sous Vide Sirloin Steak with Soft-Boiled Egg and Butter-Sautéed Broccolini
Recipe GLPR7ccff547a71c3e
A refined single-serving dish featuring a perfectly cooked petite top sirloin steak seared golden-brown and sliced thin, accompanied by a soft-boiled egg cooked to a creamy center, and tender broccolini finished with grass-fed butter. This gluten-free, primal-friendly meal is prepared primarily using sous vide cooking for precise doneness, then finished with a quick sear for a flavorful crust.
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Ingredients
1 petite top sirloin steak
2 tablespoons grass-fed butter, divided
1 large egg
1 tablespoon coconut oil
3 cups fresh broccolini
Sea salt to taste
Freshly ground black pepper to taste
1 teaspoon fresh dill, chopped (optional garnish)
Directions
Preheat your sous vide water bath to 167°F (75°C) for the egg. Place the whole egg in its shell into the water bath and cook for 13–14 minutes, until the white is fully set and the yolk reaches a creamy soft-boiled consistency. Remove with a slotted spoon and set aside.
While the egg cooks, pat the sirloin steak dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper. Place the steak and 1 tablespoon of grass-fed butter into a vacuum-seal bag, then seal using your preferred sealing method. Refrigerate until ready to cook.
After the egg is done, increase the sous vide temperature to 145°F (63°C) for the steak, which will give you a medium-rare result. Place the sealed steak bag into the water bath and cook for 1 to 2 hours, depending on thickness.
About 20 minutes before the steak is done, heat the coconut oil in a large saucepan over medium heat. Add the broccolini and sprinkle with sea salt. Sauté, stirring occasionally, for 5 minutes until it begins to soften and develop light color.
Add the remaining 1 tablespoon of grass-fed butter to the pan with the broccolini and continue cooking for 10–15 minutes, stirring gently, until the broccolini is fork-tender and the edges are lightly golden. Season with additional sea salt and pepper to taste. Remove from heat and set aside on a serving plate.
When the steak has finished cooking, carefully remove it from the vacuum bag and pat it dry. Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Sear the steak for 30–45 seconds on each side to develop a golden crust, then transfer to a cutting board.
Slice the steak across the grain into ½-inch-thick slices. Arrange the sliced steak and soft-boiled egg on the plate with the broccolini. Garnish with fresh chopped dill if desired, and serve immediately.
Comments
This is a single-serving dish that requires sous vide equipment—a meaningful hurdle for most home cooks and a sunk cost if you do not already own an immersion circulator. The stated 125 minutes ignores that sous vide steak needs 45 minutes to two hours depending on thickness and target doneness, plus ice-bath time to sear properly, making the real time closer to two hours or more. Ingredient availability is straightforward at any Charlotte chain, though broccolini can be hit-or-miss at Food Lion and ALDI; regular broccoli is always there as backup. Cost per serving lands around $12 to $15 for a quality sirloin, egg, and butter, making it a special-occasion plate rather than weeknight fare, and there is no leftover to speak of—this is a single serving with no reheat value. Worth cooking if you own the equipment and want a restaurant-plated dinner, but not a routine choice.
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