Sous Vide Sirloin Steak is a no-fuss, no-fail recipe to cook this family-sized beef cut, turning it to a super tender and juicy dinner full of flavor! Sous vide machine cooks the sirloin steak to your targeted temperature precisely, and no more overcooked edges with undercooked center!
Sous vide steak is a French cooking technique to cook the steak where the meat is vacuum-sealed in a bag, and then cooked for a long time to a precise temperature in a warm water bath.
When cooking a sirloin steak with traditional methods such as pan-frying, baking, or grilling, there is a small window of the perfect doneness. If we miss that window, the steak will taste dry and chewy. Sous vide cooking eliminates this issue. In addition, it cooks the food evenly from edge to edge. It’s my favorite way to cook sirloin steak.
How to sous vide sirloin steak
- Set the Sous Vide Precision Cooker to 135°F (56°C) for medium-rare or other desired doneness and set the time for 1 hours.
- Season the steak on both sides with coarse salt, ground black pepper, minced garlic and herbs.
- Place it in a zip-lock bag. Seal the bag using the “water displacement” technique.
- Place the bag in the warm water bath.
- When the steak is cooked, remove the bag from the water and transfer it to the refrigerator.
- Let it chill for about 10 minutes.
- Remove it from the fridge and then grill or sear for about 1 minute per side, just to caramelize the outside. Add more seasoning if needed.
- Let the steak rest on a plate or cutting board covered with foil for 5-10 minutes.
- Serve the steak whole or slice against the grain.
Sirloin steak seasoning
There is no marinade needed for this recipe. I like to prepare my sirloin steak by rubbing it with olive oil and season with salt, ground black pepper, minced garlic, fresh rosemary and thyme.
Season generously BEFORE sous vide cooking for the best result! With this simple seasoning, this recipe is keto and gluten-free!
Sous vide sirloin steak temperature
Set the sous vide machine to your designed doneness. For example, if you’d like to have a tender, juicy sirloin steak, don’t cook the meat past medium doneness (145°F/63°C).
Follow the chart below:
| Sirloin Steak Doneness | Temperature |
| Rare | 130°F (54°C) |
| Medium Rare | 135°F (56°C) |
| Medium | 145°F (63°C) |
| Medium-well | 155°F (68°C) |
| Well Done | 165°F (73°C) |
Note: The safe internal temperature for beef is 145°F (63°C) according to the USDA, even though it’s not always observed.
How long does it take to sous vide sirloin steak?
Sirloin steak is a relatively tender cut that doesn’t require long cook time. It takes about 1 hour to sous vide a 1-inch sirloin, 1.5 hours for 1.5 inches, and 2 hours for 2 inches.
It’s ok to leave it in the warm bath for an extra 1-2 hours.
Can you overcook sirloin steak in the sous vide machine?
Although you cannot “overcook” a steak with sous vide method (you can leave the meat 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 sirloin steak
- Season generously with salt and pepper before sous vide cooking.
- You can use ziplock bags to seal the steak. Just place the steak in a ziplock bag, including seasonings, and seal all but one corner of the bag. Slowly place it into the water bath, and make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
- Let it cool down before searing. After sous vide cooking, it’s best to let the steak cool down in the refrigerator or ice bath before searing. Then wipe off any extra moisture as it inhibits proper searing.
Can I sous vide frozen sirloin steak?
Yes, you can sous vide steak straight from frozen. Follow the same instruction and add 1 more hour to the cooking time.
Sides to pair with sous vide sirloin steak
- Steamed Broccoli
- Potatoes
- Salad
More Sous Vide Recipes
Sous Vide Sirloin Steak
Sous Vide Sirloin Steak is a no-fuss, no-fail recipe to cook this family-sized beef cut, turning it to a super tender and juicy dinner full of flavor! With only 5 minutes of prep time, sous vide machine cooks the sirloin steak to your targeted temperature precisely, and no more overcooked edges with undercooked center!
Ingredients
- 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
Instructions
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Season the steak: Rub the steak with 1/2 tablespoon oil on all sides.
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Season both sides with salt, pepper, minced garlic and optional herbs.
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Sous Vide the steak: Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to (135°F/56°C) for medium doneness. If you’d like to cook it more orless, see the note below*.
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Add the seasoned sirloin steak to a zip-lock bag.
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Seal all but one corner of the bag, and slowly place it into a container with water. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag.
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Place the bag into the water bath in the sous vide container. Make sure it is fully submerged.
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Cook for 1 hour for a 1-inch sirloin steak. (It takes 1.5 hours for 1.5 inches, and 2 hours for 2 inches. )
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Sear the steak: When your sirloin is cooked in the sous vide machine, remove the bag from the water bath and transfer it to the fridge or an ice bath. Let it chill for about 10 minutes.
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Remove the steak from the ziplock bag and wipe off the moisture with paper towels.
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Season with more salt and pepper if necessary.
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Place the cast-iron skillet on medium-high heat. Add the remaining olive oil. When hot, add the steak and sear about 1 minute per side.
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Slice against the grain and serve with potatoes and veggies.
Recipe Notes
- *Follow the chart below if you’d like to cook your sirloin steak to other doneness:
| Sirloin Steak Doneness | Temperature |
| Rare | 130°F (54°C) |
| Medium Rare | 135°F (56°C) |
| Medium | 145°F (63°C) |
| Medium-well | 155°F (68°C) |
| Well Done | 165°F (73°C) |
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