Sous Vide Sirloin Steak
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Additional Time
5 mins
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Total Time
1 hr 40 mins
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Servings
2
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Calories
384 kcal
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Course
Main Course
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Cuisine
American
Sous Vide Sirloin Steak
Description
Sous Vide Sirloin Steak begins by seasoning sirloin steaks with salt and black pepper, then sealing them airtight using a vacuum sealer or water displacement method in a heavy-duty bag. The steaks cook submerged in a water bath set to the preferred temperature corresponding to the desired doneness—ranging from rare to well done. Cooking times vary from 1.5 to 4 hours depending on thickness.
Once cooked, the steaks are patted dry and quickly seared in hot oil or butter in a frying pan for 1-2 minutes per side to develop a rich brown crust. This technique yields an evenly cooked interior with juicy tenderness and a flavorful outer layer.
The recipe notes include temperature guidance for different doneness levels and alternative finishing methods, such as using a hot grill for searing. If starting from frozen, cooking times should be extended accordingly to ensure thorough heating.
Ingredients
- 2 sirloin steak 1/2 pound each
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons oil or butter
Instructions
- Fill the sous vide container with water and set the sous vide cooker for your desired degree of doneness. See the table in the notes section below.
- While the water comes up to temperature season the sirloin steak with salt and pepper.
- Either seal the steak using a vacuum sealer or place it in a heavy duty ziploc bag and use the water displacement method to remove most of the air from the bag.
- To use the water displacement method seal the bag most of the way and slowly lower it in the water, letting the water pressure push out most of the air.
- Cook the steak in the water for 1 1/2 to 4 hours.
- About 5 minutes before you want to eat prepare to sear the steak. Heat a heavy frying pan over medium high heat on the stove.
- Remove the bag from the water and open it. Use a paper towel to dry the steak off. Add the oil or butter to the frying pan once it is hot. Then quickly sear the steak for 1-2 minutes on both sides to brown it.
Notes
- Searing can also be done on a hot grill for added flavor.
- If using frozen steak, increase the sous vide cooking time to 2.5 to 5 hours.
- Recommended sous vide temperatures are: 130°F for rare, 135°F for medium rare, 145°F for medium, 155°F for medium well, and 165°F for well done.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 384kcal | 19% |
| Carbohydrates | 1g | 0% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 20g | 118% |
| Cholesterol | 93mg | 31% |
| Sodium | 1151mg | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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