Sous Vide Sirloin Steak Recipe

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Who doesn’t love a tender sirloin steak? 

This recipe will show you how to cook a perfect sous vide sirloin steak every single time, whenever you want.

Sous Vide Sirloin Steak Recipe

Sous Vide Sirloin Steak

Sirloin is one of the best cuts of beef or veal. It consists in a nice, large slice that features a little piece of filet.
There are many ways to cook sirloin. This will be the sous vide cooking method that will avoid the sirloin from becoming too dry.
We'll also prepare a sauce to complete this recipe.
5 from 3 votes
Cook Time 7 hours
Total Time 7 hours
Course Appetizer
Cuisine American
Servings 2 people


  • Sous Vide Cooker
  • Sous Vide Container
  • Vacuum Sealer
  • Vacuum Seal Bags
  • Skillet
  • Blender


  • 14 Ounce Sirloin (400g)
  • 2 Red Sweet Bell Peppers
  • 1 Ounce Butter (30g)
  • 1 Anise Star
  • 2 Bay Leaves
  • 1 Licorice Stick
  • 3 Baby Carrots
  • 50 ml Fresh Cream


  • If your sirloin still has the bone, start by removing the bone.
  • The next step is to set the sous vide cooker at 54°C / 129°F to preheat the water bath.
  • Place the sirloin in the vacuum bag. Add the anise star, bay leaves and 2 tbsp of olive oil into the bag.
  • Vacuum seal the bag and when the water is heated, put the bag into the container to cook for 7 hours.
  • A few hours before the meat is ready, crush the licorice stick and place it in a pan.
  • Add the butter and melt over low heat. Let the licorice stick slowly fry in the butter for 5 minutes, paying attention to not burn the butter. The flavor of the licorice will be infused in the butter.
  • Dice the red sweet peppers into medium pieces.
  • Now take another pan, heat the remaining olive oil in it, and toss the sweet red bell peppers in it. Sauteé until they start to become soft, then add a pinch of salt and pepper.
  • Add 2 tbsp of water, and continue to cook over low heat. At this point the red peppers should be soft.
  • Blend them with a drip of olive oil and add the cream to create the red bell pepper sauce.
  • Once the meat has cooked, remove it from the vacuum bag, and place it on a hot pan.
  • Roast the sirloin on all sides, then serve as slices or diced.
  • Pour the red bell pepper sauce on the sirloin steak (or on the side) and drip the licorice butter on.


Keyword Beef, Sirloin, Sous Vide, Steak

Why Sous Vide Sirloin Steak?

The sous vide method will ensure that you get the perfect temperature for cooking. This recipe is perfect for meat, like sirloin steak, that is easy to overcook or undercook. 

Top sirloin steak in a ziplock bag in a water bath ready to sous vide.

Sous vide cooking will guarantee you that your steak will cook to the correct temperature in the time you set the sous vide machine to. Depending on your personal preference, it might be rare, medium rare or well done.

Sous vide cooking is perfect for anyone looking to cook without the guesswork or uncertainty. You can easily use the precise temperature control of a sous vide cooker to make perfectly cooked foods. 

Sous vide cooking is useful for lots of other types of food too. I especially love the sous vide chicken breast and sous vide salmon.

Advantages of Sirloin Steak

When serving steak, choosing an inexpensive cut like sirloin is usually a better choice for serving, as they are often less expensive than others. This helps make it more affordable for families.

Sirloin is readily available in supermarkets and grocery stores, so it won’t be hard to find. It’s a great steak to have regularly for family dinners. 

Sirloin is a lean cut of beef. It has a bit less fat than something like ribeye steak, but it’s still rather tender. 

Sirloin Steak Seasoning

You can season your steaks with a bit of salt and pepper when cooking them. There are more spices and other seasonings out there that you can also get. 

Sirloin is flavorful by itself, so it doesn’t need that much seasoning or it can hide the sirloin’s flavor. If you do want to add some extras to it, popular aromatics include herbs, garlic, and shallots.

Good Sides to Pair With Sous Vide Sirloin Steak

There are many choices for sides that you can pair with the sous vide sirloin. Some of my favorites for a good sirloin steak are: 

  • Sautéed Spinach
  • Sous Vide Carrots
  • Mashed Potatoes
  • Side of Baked Beans
  • Sautéed Mushrooms
  • Baked Corn
  • Grilled Veggies
  • Steamed Broccoli
  • Salad

Searing Sirloin Steak Top

Searing sirloin steak in a hot pan after sous vide can help keep and improve the flavor of your steak. 

There are a number of ways to sear sirloin, but my favorite searing method is with a kitchen torch

Sous Vide Sirloin Temperatures and Times

These are general steak guidelines for the time and temperatures:

Medium-Rare129-134ºF / 54-57ºC1 to 4 hoursJuicy, tender, and still pink
Medium135-144ºF / 57-62ºC1 to 4 hoursLess Juicy, less tender, pink center
Medium-Well145-155ºF / 63-68ºC1 to 3 hoursBarely any juice, tougher cut, barely pink
Well Done156-170ºF / 69-76ºC 1 to 3 hoursAlmost no juice, tough meat, no pink 

Looking for more recipes? Check out some of these:

Only question for you before you get started. Do you know how to tell if steak is bad? We’re not into putting you in the hospital.


  • Mark

    Hi there! I've been a sous vide fanatic for a couple of years now. Friends have asked me lots of questions about sous vide, so I started this blog last year to help record my findings to share with them and all of you. Hope you enjoy it!

4 thoughts on “Sous Vide Sirloin Steak Recipe”

  1. My sirloin steaks are 3/4 inch. Based on what I’m seeing, looks like I should sous vide the steaks for 45 to 50 minutes for medium-rare. Does that sound correct? Thoughts?



  2. Yes, that’s the right amount of time for a 3/4″ steak. Note, given the steaks are on the thinner side, the pan sear will raise the internal temp quickly. I’d suggest using an ice bath top prevent carry over cooking. Sous vide to your desired temp, drop the bag in an ice bath for 15 minutes and then sear. I wouldn’t go any longer than 1 minute total on the sear, flipping every 15 seconds or so. I hope this helps!

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