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. This recipe will show you how to cook a tender and juicy sous vide sirloin steak whenever you want.
- Related article: Best Steak Cut for Sous Vide
Sous Vide Sirloin Steak
- Sous Vide Cooker
- Sous Vide Container
- Vacuum Sealer
- Vacuum Seal Bags
- 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.
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.
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.
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
- Mashed Potatoes
- Side of Baked Beans
- Sautéed Mushrooms
- Baked Corn
- Grilled Veggies
- Steamed Broccoli
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-Rare||129-134ºF / 54-57ºC||1 to 4 hours||Juicy, tender, and still pink|
|Medium||135-144ºF / 57-62ºC||1 to 4 hours||Less Juicy, less tender, pink center|
|Medium-Well||145-155ºF / 63-68ºC||1 to 3 hours||Barely any juice, tougher cut, barely pink|
|Well Done||156-170ºF / 69-76ºC||1 to 3 hours||Almost no juice, tough meat, no pink|
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