I think we are already familiarized by how successful and efficient cooking steak with Sous Vide is. And this recipe is no different. It’s one of the easiest and best ways to cook Sirloin steak to perfection. The outcome steak is tender, flavorful, and cooked to any doneness you prefer.
Some tips to consider when making this recipe
- Put the Sous Vide container on a pad to avoid the burning of your counter surface.
- You can Sous Vide frozen steak simply by increasing cooking time by 1 hour.
- Avoid using extra virgin olive oil, as it has a low smoking point.
- When choosing the meat cut, go for the top sirloin. It’s better than the bottom sirloin or sirloin tip steak.
- Avoid leaving the steak in the water bath for more than 1-2 hours.
- It’s essential to season the steak generously before the Sous Vide step. This will enhance the natural steak flavor and tenderize it.
- It’s best to cook this meat cut to medium-rare or medium doneness at 135°F (57°C) to retain the tenderness, texture, and flavor of the meat, so it doesn’t become chewy. However, you are free to cook it to any doneness you prefer.
Here’s a Temperature/doneness guide for you
|Steak Doneness||Temperature used|
|Well done||165°F (73°C)|
Sous Vide Sirloin Steak Recipe
- 1 pound 1-inch thick sirloin steak
- ½ teaspoon of coarse salt
- ½ teaspoon of black pepper
- 1 tablespoon of olive oil
- 2 minced cloves of garlic
- Optional herbs (rosemary, thyme)
- To prepare the Sous vide, you will first need to fill its container with water, then adjust the temperature to 135°F (57°C). Leave it to preheat.
- Season your Sirloin steak by rubbing ½ tablespoon of olive oil on both steak sides. Sprinkle salt, pepper, optional herbs and minced garlic generously on both sides.
- Now, for the ‘Water displacement’ technique, you will need to put your steak in a zip-lock bag, then close the bag completely except one corner to allow air to come out. Dip the bag in a water filler container, keeping the zip-line above the water surface. Close the zip-line completely.
- Dip the bag completely into the sous vide container. Let it cook for 1 hour if it’s a 1-inch thick steak, while 1.5 hours if it’s a 1.5-inch thick steak.
- When the time is done. Transfer the bag with the steak to cool off in the refrigerator for 10 minutes.
- Remove excess moisture from the steak with a paper towel. Sprinkle some salt and pepper according to taste.
- On a hot iron skillet, put on a medium-high flame, sprinkled with the rest of the olive oil, sear your steak for 1 minute on each side.
- Slice the meat into strips. Dish it up with mashed potatoes and veggies. Enjoy!
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