Tired of old and traditional methods to cook sirloin? It’s time to try sous vide sirloin steak to make the most delicious and juicy meats for your dinner.
When it comes to sirloin steaks, people might only think of grilling or pan-searing dishes. But it might be their big mistake not to mention sous vide, a simple French cooking technique that offers you the perfect doneness.
In this article today, I will give you a detailed guide to cook sous vide to perfection every time you want to try this technique. Let’s go find out now!
Which steak is best for sous vide?
Before we start, I would like to make it clear about sous vide cooking.
Invented in 1799, the sous vide method is widely used in famous restaurants to bring out the best texture and doneness. But, recently, it has become popular in household kitchens thanks to the availability of sous vide machines.
This cooking method involves seasoning the meat, wrapping it in a Ziploc bag or a sealed bag and cooking in a water bath for several hours at a precise temperature.
The point of this sous vide technique is slow cooking to braise the meat and prevent overcooking or drying it out. Thus, thick cuts with more collagen in them are benefited from this cooking technique.
This cooking technique can transform tough cuts like short ribs and chuck roast into a piece of meat with a depth of flavour and soft texture. Meanwhile, semi-tender cuts like flank steak, sirloin steak, strip steak, and tri-tip will be taken to the next level with the fantastic juiciness and tenderness.
Other parts like ribeye, fillets, etc. also go well with this delicious recipe when they are thick-cut (best is 2-3 inch thick).
How to sous vide sirloin steak perfectly?
For this sous vide steak recipe, you will need simple ingredients that you can find them in your kitchen counter or any grocery store.
Let’s check out the list of ingredients below:
- 1 sirloin steak cut to 1 inch thick (or strip steak if you prefer more fat)
- 1 tablespoon of olive oil (or vegetable is fine)
- 2 teaspoons of minced garlic
- Sea salt
- Black pepper
- optional fresh herbs such as thyme or rosemary based on your liking
To sous vide sirloin, you will need these following kitchenware:
- Sous vide immersion circulators
- Ziploc bags
- Vacuum sealer (optional)
- Paper towels
- Cast-iron skillet (for searing steaks)
Now, we will move to the most important part of this sirloin steak recipe. Here is a detailed guide to sous vide top sirloin steaks.
Step 1: Season the sirloin steak
Seasoning is the first and foremost thing you should do when starting sous vide to achieve the perfection every time you try.
Place the steak on a clean chopping board. Rub both sides with ½ tablespoon oil.
Season the steak with salt and pepper to your taste.
Step 2: Put the steak in a vacuum-sealed bag
Add the sirloin steak, minced garlic, and your prepared herbs in a ziplock bag or vacuum bag.
Seal the bag carefully within a container of water to make sure no air left inside the bag.
Or you can use a vacuum sealer to seal the bag.
Step 3: Sous vide the steak
Pour water into the sous vide container and set the precision cooker at the desired temperature (I will walk you through this in the next few minutes).
Now, if you are in love with rare steaks like me, you should set the sirloin steak sous vide temperature at 130°F (54°C).
And cook the meat for an hour if it is 1-inch sirloin steak. For 1.5-inch steak, the perfect time for sous vide is 1.5 hours. And it will take you 2 hours for a 2-inch steak.
Step 4: Sear the steak
Searing the steak is needed to give your meat a crispy outside.
After the meat is cooked in the water bath, take the bag out of the water and put it in the refrigerator or an ice bath. Allow it to chill for 10 minutes.
Remove the cooked steak out of the bag and use paper towels to wipe off the liquid.
Quickly sear the steak with the olive oil left in the bag. Only cook one minute each side. Add more salt and ground black pepper if needed.
Step 5: Serving
Now, all the things are done. After long cooking time, you will be rewarded with a tender, juicy and full of flavour steak perfectly cooked.
Remove the steak from the skillet and cut it against the grains.
I strongly recommend serving steak sous vide with buttery smashed golden potatoes for the excellent twist of taste.
Sous vide is all about controlling temperatures and times to get the perfect doneness for the meat. Thus, setting temperature to the sous vide precision cooker plays a key role in the doneness of the resulting meat.
My sous vide sirloin steak recipe will give you space to customize the dish to your liking. If you want to have a perfect medium-rare steak, you only need to adjust the temperature.
Check out the below table if you want to achieve another doneness for your meats.
|Rare steaks||130°F (54°C)|
|Medium rare steaks||135°F (56°C)|
|Medium steaks||145°F (63°C)|
|Medium -well steaks||155°F (68°C)|
|Well-done steaks||165°F (73°C)|
Calories in sirloin steak
Like many other types of beef steak, sirloin steak contains a high amount of protein and fat. According to the U.S Department of Agriculture, the amount of calories in sirloin steak is 243 kcal per 100g.
For the calories index of other steaks such as strip steak, flank steak or tri-tip, you can search this website.
Compared to traditional methods of cooking the steak, sous vide recipes offer more windows to reach the perfect doneness without paying a lot of attention during the cooking time. Also, simple sous vide cooking methods require a few minutes of prep time but can bring you mouth-watering and rich-flavour meats.
If you have more ideas for sous vide steak recipe, leave comments below and tell other readers and me about your tips. We would love to know your experience.
Thank you for reading! Beefsteakveg.com