This sous vide sirloin steak recipe is a fun and simple way to cook steak to absolute perfection! We slowly and precisely cook the steak in water before quickly getting a seared crust on the outside. Top it with some sauteed wild mushrooms and a homemade chimichurri sauce, and you’ve got yourself the perfect steak dinner!
I promise you, it’s EASY! And it makes a wonderful date night dinner idea because you can both be involved in the sous vide process and you don’t have to worry about overcooking the meat!
What Is Sous Vide?
If you’re looking up sous vide recipes, you probably already know what it is all about. But here is a brief overview:
What you’re left with is perfectly cooked steak every single time. You can literally never overcook it unless you sear it for too long, and the texture becomes melt-in-your-mouth delicious.
No poking with a meat thermometer or comparing how it feels to the palm of your hand. It’s honestly the best cooking technique for home cooks who want to impress their guests and serve incredibly perfect food every time!
You’re Going To Love This
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What Temperature Do You Sous Vide Steak At?
Depending on how you like your steak, you can set the temperature of the water to cook it to that specific doneness.
| Very Rare | 120-129 degrees F | No less than 1 hour, no longer than 2 1/2 hours | The meat is still very raw, and muscle proteins have not started to contract much. Chewier cuts will be tough at this stage, and it is recommended to only cook very lean cuts like tenderloin to this temperature. |
| Medium Rare | 129-135 degrees F | No less than 1 hour, no longer than 4 hours (2 1/2 hrs max if under 130 degrees F) | Muscle proteins have begun to firm up, which tenderizes the meat. They cut more easily between your teeth, and in most people’s opinion, medium-rare is the best way to serve sous vide steak. |
| Medium | 135-144 degrees F | No less than 1 hour, no longer than 4 hours | If your steak is very high in fat, you may want to cook it to medium in order to render the fat. The steak will be rosy pink, and the soft fat will flavor it nicely. |
The reason why we don’t want to sous vide a steak for less than 1 hour total time is because the internal temperature of the meat needs time to come to the same temperature as the water. If you take it out too soon, it might not have reached that temperature and you could be risking food borne illnesses.
If you allow the meat to cook for too long, enzymes break down proteins, and small chemical reactions will cause the meat to get stringy and it will shred easily.
If you want more in depth information on this, The Spruce Eats Food Lab Sous Vide Steak Guide is an absolutely fantastic article that goes into the specific details!
What Thickness Should The Steak Be?
While the sous vide method is a fantastic way to cook really any cut of meat, the thickness of the meat will play a role in it’s tenderness. If the cut of steak is too thin, there is a good chance that it will overcook during the searing process.
If you use a thicker cut steak, it will help to maintain that perfectly cooked interior during the quick pan searing. Just note that the layer of fat on some of the fattier cuts of meat will act as an insulator, and it may take a little longer to get the internal temperature of the meat to be equal with that of the water.
How To Sous Vide Steak
Wondering how to cook top sirloin steak sous vide? It’s SUPER easy you guys, just hang in there!
Make sure to scroll down to the recipe card for the full list of ingredients and instructions!
Equipment Needed For Sous Vide Cooking
There are a few things that you will need in order to make this recipe, but you should have most of them!
Sous Vide Machine – The immersion cooker that I used is called HadinEEon. For some reason, I couldn’t find it on Amazon, but I will link another great brand that you can use! It was voted the best overall sous vide machine by BuyersGuide.
Anova Culinary AN500-US00 Sous Vide Precision Cooker (WiFi), 1000 Watts
Sealable Bags – When I first learned about sous vide the thought of cooking in plastic completely turned me off. After all, we have so many micro toxins from plastic already in our bodies, I didn’t want to add more by cooking meat in a warm plastic bag for 3 hours.
Luckily, Stashables exist! They are sealable reusable bags made out of silicone. They are BPA-free, BPS and other phthalates-free, and they meet the FDA and EU requirements for food contact safety. If you don’t already have one, I HIGHLY suggest picking up the large size. You will find a use for it over and over again, not just for sous vide!
If you don’t have one, you can technically just use a sealable zip-lock bag. Just make sure that it is BPA-free.
Stasher Silicone Reusable Storage Bag, 1/2 Gallon (Clear)
Large Pot – Any large pot will work, just as long as it is deep enough to fully submerge the meat. They do sell specific sous vide containers, so if you think you will be sous viding often, it may be worth investing in. The one I linked is specifically for the immersion cooker brand that I linked above.
Some people also have a vacuum sealer, but it is not necessary.
Who Will Love This Recipe?
This sous vide sirloin steak recipe with wild mushrooms and chimichurri is truly the best date night dinner idea. You can get your partner involved in the cooking process, and you don’t have to worry at all about overcooking the meat! It’s a great Valentine’s Day dinner idea for sure.
It’s also a great steak recipe for parties! You can set it up in advance, and once everyone is ready to eat, you just pop open the bags and sear the steaks for a couple of minutes! The chimichurri steak sauce can be made a day ahead, and the mushrooms only take about 7 minutes to cook.
It doesn’t get much easier than that, and it looks so fancy and elegant!
More Recipes You Will Love
If you like this sous vide method of cooking, you might also like these other simple recipes!
Did you make this recipe? It would mean so much to me if you would rate it below the recipe card and tag me in your creation on Instagram so I can admire your work! @RecipeHippie
Sous Vide Sirloin Steak
Equipment
- 1 sous vide machine also called an immersion cooker
- 1 large sealable bag I recommend plastic-free Stasher bags, but ziplock also work
- 1 Food Processor or you can chop by hand
- 1 large, deep pot
Ingredients
- 2 large 1 1/2-2" sirloin steaks, the better quality the better
- A few pinches of coarse salt
- 2 garlic cloves, peeled and cut in half
- 8 oz wild mushrooms
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
Chimichurri Sauce
- 1 cup fresh mint leaves
- 1 cup fresh parsley leaves
- 2 tbsp red wine vinegar
- 1/2 tsp table salt
- 1/4 tsp red pepper flakes
- 6 tbsp extra virgin olive oil
- 2 garlic cloves, peeled
Instructions
- Clip the Sous Vide cooker to the side of a large pot. Fill the pot with water up to the max line on the cooker. Turn it on and set the cooker to the desired temperature. I did 135 degrees F. If cooking below 130 degrees F, there is a food safety concern, so choose the temperature accordingly. See blog post chart for temperatures and times.
- Season the steak with a generous pinch of coarse salt on both sides and the edges. Place the steak in your sealable bag of choice. Cut two garlic cloves in half and place them on the steaks for flavor. You can also add thyme sprigs or other aromatics if you wish. Seal the bag, pushing as much air out as you can (it should look vacuum sealed). Make sure it is well sealed so no water can enter.
- Once the water is at the proper temperature, place the bag of steak into the water, and make sure the meat is fully submerged. You can use a clip to do this.
- Cook the steak for at least 1 hour to make sure the water temperature fully penetrates the steak. I recommend cooking it for longer and I ended up doing 3 hours at 135 degrees F.
- While the steak is cooking, make the chimichurri. Place the mint leaves, parsley leaves, red wine vinegar, table salt, red pepper flakes, and 6 tbsp of olive oil into a food processor and process until chopped.
- Just before the steaks are done, heat one tbsp of olive oil in a large stainless steel skillet. Once the oil is hot, toss in the mushrooms and cook for 4-7 minutes until slightly golden. Season with salt, remove from the pan and set aside.
- Remove the steaks from the water bath and toss out the aromatics. Toss the butter into the hot pan, and then place the steaks into the pan. Sear at a high temperature for about 1-2 minutes per side. They should get a nice crust on the outside. It's very important not to overcook them.
- Place the seared steaks on a plate and top with the mushrooms. Drizzle with chimichurri sauce and serve immediately. Enjoy!
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