Sous vide cooking involves sealing food in an airtight bag and then cooking it in a temperature controlled water bath. This method helps keep food incredibly moist and tender. Sous vide sirloin steak is a fantastic way to achieve the perfect medium-rare doneness from edge to edge.
What is Sirloin Steak?
Sirloin steak comes from the sirloin primal cut which is located near the rear of the cow. It’s less tender than cuts like ribeye or tenderloin, but still has great flavor and can be very tender if cooked properly. There are several different types of sirloin steak cuts including:
- Top sirloin – Leaner with more connective tissue. Best for marinating.
- Bottom sirloin – More tender and marbled. Good for grilling or pan searing.
- Tri-tip – Shaped like a triangle. Very flavorful.
When preparing sirloin steak for sous vide, choose a thicker, high-quality cut like bottom sirloin. Tri-tip also works very well.
Benefits of Cooking Sirloin Sous Vide
There are several advantages to cooking sirloin steak using the sous vide method:
- Precise temperature control – Set the water bath to your desired doneness temperature.
- Even cooking – The water bath distributes heat evenly so the meat cooks uniformly.
- Tenderization – The low and slow cooking helps break down connective tissue.
- Convenience – Sirloin cooked sous vide can be finished later on the grill or pan.
- Juiciness – Vacuum sealing retains all the natural juices in the meat.
Bottom line, sous vide sirloin comes out unbelievably tender and juicy with no overcooked gray areas.
Picking the Right Temperature
The right sous vide temperature provides the perfect level of doneness for sirloin steak. Here are recommended temperatures for different preferences:
- Rare: 130°F (54°C) – Bright red center.
- Medium Rare: 135°F (57°C) – Warm, pink center.
- Medium: 140°F (60°C) – Hot, faintly pink center.
- Medium Well: 150°F (65°C) – Hot, light brown center with slight pink.
For a tender, juicy sirloin steak, medium rare by cooking sous vide at 135°F (57°C) is ideal. This ensures the center is still pink while the meat fibers have begun to tenderize.
Sous Vide Time for Sirloin Steak
Cooking time is determined by the thickness of the sirloin steak. Here are general guidelines:
| Steak Thickness | Sous Vide Time |
|---|---|
| 1 inch | 1-2 hours |
| 1.5 inches | 2-3 hours |
| 2 inches | 3-4 hours |
To ensure pasteurization, it’s recommended to cook sirloin steak at least 1 hour. Thinner steaks need less time while thicker cuts can go longer to fully tenderize while staying juicy.
Seasoning and Prep Tips
To get the most flavor and best texture from sous vide sirloin steak, follow these tips:
- Generously season steak before sealing with salt, pepper, garlic, herbs, etc.
- Vacuum seal in a sous vide bag to prevent moisture loss.
- Chill meat in freezer for 30 mins before sous vide to help prevent overcooking edges.
- For thicker steaks, lightly score the top fat cap to prevent buckling.
Pre-searing is optional but can help develop a nice crust. Just quickly sear meat before vacuum sealing and sous viding.
Finishing Sous Vide Sirloin
After cooking sous vide, the sirloin steak still needs a quick sear to finish it. This helps enhance flavor and texture. Finishing options include:
- Grilling – Gets nice char marks. 30-60 seconds per side.
- Cast iron pan – Use oil or butter for a crispy crust. 45-90 seconds per side.
- Torch – Quick and easy way to lightly char surface.
Let the meat rest 3-5 minutes after searing to allow juices to redistribute. Slice against the grain for tenderest bites.
Common Mistakes to Avoid
To get perfect results from sous vide sirloin steak, avoid these pitfalls:
- Overcrowding – Give room for water circulation around bags.
- Underseasoning – Be generous with seasoning before bagging.
- Oversearing – Quick light sear preserves the tender interior.
- Slicing before resting – Resting ensures juiciness.
Serving and Pairing
For the best meal, serve sous vide sirloin steak with:
- Sauteed or roasted vegetables like mushrooms, onions, or potatoes.
- A flavorful steak sauce like chimichurri or béarnaise.
- A bold red wine like Cabernet Sauvignon or Malbec.
The juicy tender steak works well in salads, fajitas, sandwiches, or on its own too. Get creative with toppings and sides!
Conclusion
Cooking sirloin steak sous vide results in fork-tender meat that is cooked perfectly medium-rare throughout. For 1-2 inch steaks, cook at 135°F for 1-3 hours until pasteurized. Quickly sear to finish. Mastering the sous vide method allows you to achieve restaurant-quality sirloin steak at home.