Sous Vide Sirloin Steak is a no-fuss, no-fail recipe for cooking this family-sized beef cut, resulting in a super tender, juicy, flavorful dinner!
The sous vide machine precisely cooks the sirloin steak to your desired temperature; no more overcooked edges with an undercooked center!
It’s the most dependable method for getting the perfect steak every time! For a complete meal, serve this sous vide top sirloin with potatoes and vegetables.
WHY SOUS VIDE STEAK?
- When using the sous vide method to cook steak, you will get perfect results every time.
- When you cook sous vide, there is no guesswork as to when your steak is exactly the temperature you want it to be, whether you prefer it rare, medium, well-done, or anywhere in between.
- When steak is cooked sous vide, it shrinks significantly less. When steak cooks for an extended period of time on a hot surface, it loses liquid and thus weight. This is avoided by using the sous vide technique.
BENEFITS OF SOUS VIDE STEAK
So you went out and purchased the finest steak you could find. The last thing you want to do is ruin it by overcooking or undercooking it.
- All of the guesswork has been removed. Set the temperature and time, and the rest of the work will be done for you.
- Cooked to the temperature you specify throughout the entire piece of meat.
- Can be prepared ahead of time and seared in a skillet just before serving.
- Excellent for meal preparation.
WHAT IS SOUS VIDE?
Sous vide steak is a French cooking technique in which the meat is vacuum-sealed in a bag and then cooked for an extended period of time to a precise temperature in a warm water bath.
There is a small window of perfect doneness when cooking a sirloin steak using traditional methods such as pan-frying, baking, or grilling.
If we don’t get there in time, the steak will be dry and chewy. This problem is solved by sous vide cooking.
Furthermore, it evenly cooks the food from edge to edge. It’s my preferred method for cooking a top-sirloin steak.
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WHAT YOU’LL NEED TO MAKE THIS RECIPE?
- Sirloin Steak: This is a boneless cut from the sirloin section of the animal. There are several types of steak made from sirloin. When purchasing a sirloin steak, look for top sirloin, a more expensive cut than bottom sirloin or sirloin tip steak.
- Olive Oil: The best olive oil for this recipe is regular olive oil. Extra virgin olive oil should be avoided because it has a lower smoke point.
- I used coarse salt, but you can use regular table salt or sea salt instead. The best black pepper to use is freshly ground black pepper.
- Garlic: Freshly minced garlic or garlic powder can be used.
- Herbs: Fresh herbs such as rosemary and thyme add flavor to this dish.
HOW TO SOUS VIDE SIRLOIN STEAK?
- Set the Sous Vide Precision Cooker to 135°F (57°C) for medium-rare or other desired doneness and timer to 1 hour.
- Season the steak on both sides with coarse salt, ground black pepper, minced garlic, and herbs.
- Put it in a zip-top bag. Place the bag in the water bath and seal it with the “water displacement” method.
- When the steak is done, remove it from the water and place it in the refrigerator.
- Allow it to cool for about 10 minutes.
- Remove from the refrigerator and grill or sear for about 1 minute per side to caramelize the outside. If necessary, season with more salt and pepper.
- Allow the steak to rest for 5-10 minutes on a plate or cutting board covered with foil.
- Serve the steak whole or cut it across the grain.
SIRLOIN STEAK SEASONING
This recipe does not require a marinade. I like to season my top sirloin steak with salt, ground black pepper, minced garlic, fresh rosemary, and thyme after rubbing it with olive oil.
For the best results, season generously before sous vide cooking!
This recipe is keto and gluten-free thanks to this simple seasoning!
SOUS VIDE SIRLOIN STEAK VS SIRLOIN ROAST
There isn’t much of a distinction between a sirloin steak and a sirloin roast. If you cut a sirloin roast into slabs, you can make sirloin steaks.
The sous vide time is still usually determined by the thickness of the meat or by cooking it for a longer period of time to tenderize it.
You can add a few extra hours to tenderize a roast because it will take some time to heat through to the center of the roast.
I’ll tenderize a steak for 8 to 10 hours, but a roast could easily go 12 to 14.
Set the sous vide machine to the doneness you desire. For instance, if you want a tender, juicy sirloin steak, don’t cook it past medium doneness (145°F/63°C).
For more information on steak doneness, see the chart below:
|Sirloin Steak Doneness||Temperature|
|Medium Rare||135°F (57°C)|
|Well Done||165°F (73°C)|
HOW LONG DOES IT TAKE TO COOK SIRLOIN STEAK SOUS VIDE?
Sirloin steak is a tender cut that does not require a long cooking time.
A 1-inch sirloin takes about 1 hour to sous vide, 1.5 hours for 1.5 inches, and 2 hours for 2 inches. It is fine to leave it in the warm bath for an additional 1-2 hours.
CAN YOU OVERCOOK SIRLOIN STEAK IN THE SOUS VIDE MACHINE?
Although the sous vide method does not allow you to “over cook” a steak (you can leave it in a warm bath for an extra hour or two), the texture can become mushy if the steak is left in the machine for too long.
TIPS FOR THE MOST TENDER AND JUICY STEAK:
- Before sous vide cooking, season generously with salt and pepper.
- Ziplock bags can be used to seal the steak. Simply place the steak, seasonings included, in a ziplock bag and seal all but one corner of the bag. Slowly lower it into the water bath, making sure that everything below the zip-line is submerged. Then, seal the remainder of the bag.
- Allow it to cool before searing. It’s best to let the steak cool in the refrigerator or ice bath after sous vide cooking before searing.
- The steak should be completely dry. Wipe away any excess moisture, as it will prevent proper searing.
Frequently Asked Questions
How long does it take to sous vide steak?
A 1-2 inch thick portion of steak will generally reach the desired internal temperature in about 1 hour. The steak can be fully submerged in the sous vide container for up to 4 hours before any negative effects occur.
What should I season sous vide steak with?
Season the steaks liberally with salt and pepper. Place herbs, garlic, and shallots (if using) in sous vide bags and distribute evenly. Seal the bags and place them in the water bath for the time specified in the charts.
Does thickness matter for sous vide?
In a sous-vide, the time it takes for the core of the food to reach the desired temperature is determined by thickness rather than weight. It will take four times as long to heat all the way through if it is twice as thick.
How long can you wait to sear after sous vide?
The time difference between these two points is approximately 8 minutes. This means we’ll need to let the steak cool for at least 8 minutes before searing it.
Deliciously Tender Sous Vide Sirloin Steak Recipe  (Super Easy)
- Prep Time: 5 minutes
- 10 minutes:
- Cook Time: 1 hour and 2 minutes
- Total Time: 1 hour and 17 minutes
- Yield: 2 servings 1x
Sous Vide Sirloin Steak is a no-fuss, no-fail recipe for cooking this family-sized beef cut, resulting in a super tender, juicy, flavorful dinner! With only 5 minutes of prep time, the sous vide machine precisely cooks the sirloin steak to your desired temperature; no more overcooked edges with an undercooked center!
- 1 sirloin steak (1 pound, about 1 inch thick)
- 1/2 teaspoon coarse salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 tablespoon olive oil divided
- 2 cloves garlic minced (2 teaspoons)
- fresh herbs such as thyme or rosemary, optional
- Pre-heat the sous vide water bath by filling the sous vide container or a large pot halfway with water and setting the Sous Vide Precision Cooker to (135°F/57°C) for medium-rare doneness. See the note below* if you want to cook it differently. (It’s best to place the container on a cutting board or pad to avoid burning the counter surface.)
- Season the steak by rubbing it all over with 1/2 tablespoon oil.
- Season both sides with salt, pepper, minced garlic, and herbs, if using.
- To sous vide the steak, place it in a zip-lock bag with the seasoned sirloin steak. (If you have a vacuum sealer, you can also use vacuum seal bags.)
- Seal the bag except for one corner and slowly lower it into the water bath. Make certain that everything below the zip-line is submerged in water. Then, seal the remainder of the bag. (If the water is too hot, use kitchen tongs to help push the bag down.)
- Place the bag in the water bath, making sure it is completely submerged.
- For a 1-inch sirloin steak, cook for 1 hour. (It takes 1.5 hours to measure 1.5 inches and 2 hours to measure 2 inches.)
- When the timer goes off, remove the bag from the water bath and place it in the fridge or an ice bath to sear the steak. Allow it to cool for about 10 minutes.
- Remove the steak from the ziplock bag and pat dry with paper towels. (It is critical to completely dry the surface; otherwise, it will interfere with the searing.)
- If necessary, season with additional salt and pepper.
- Melt the butter in a cast-iron skillet over medium-high heat. Pour in the remaining olive oil. When the pan is hot, add the steak and sear for 1 minute per side. (Alternatively, you can sear the steak quickly on the grill.)
- Serve with potatoes and vegetables, sliced against the grain.
- Category: Beef
- Method: Sous Vide
- Cuisine: American
- Serving Size: 2 servings
- Calories: 220kcal
- Sugar: 1g
- Sodium: 647mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 65mg
Keywords: Sous vide sirloin steak recipe, sous vide beef sirloin, sous vide steak, sous vide recipe