• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Recipe Hippie

Recipe Hippie

A free spirited approach towards Mediterranean diet recipes

  • Recipes
  • About
  • Must Have’s
  • Contact
  • Recipes
  • Must Have’s
  • About
  • Contact
  • Mediterranean Recipes
  • Chicken Recipes
  • Dinner Recipes
  • Healthy Recipes
  • Vegan Recipes

20% off your first order!

  • Mediterranean Diet Recipes
  • Chicken Recipes
  • Dinner Recipes
  • Vegan Recipes
  • Dessert Recipes

Sous Vide Sirloin Steak

January 12, 2023 by Elizabeth Murray | Affiliate Disclaimer
FacebookTweetPin

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!

Jump to Recipe Print Recipe
A cooked sous vide sirloin steak cut into to see the medium rare pink inside, topped with wild mushrooms and chimichurri sauce
Table of Contents[Hide][Show]
  • Sous Vide Sirloin Steak
  • What Is Sous Vide?
  • What Temperature Do You Sous Vide Steak At?
  • What Thickness Should The Steak Be?
  • How To Sous Vide Steak
  • Equipment Needed For Sous Vide Cooking
  • Who Will Love This Recipe?
  • More Recipes You Will Love
  • Sous Vide Sirloin Steak

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:

  • ‘Sous Vide’ is a method of cooking meat or fish (or other foods) by vacuum-sealing it and immersing it in warm water.  The meat can never get over-cooked because its internal temperature can only be the same temperature of the water that it is submerged in.

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!

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.

  • It’s important to note that if you like your steak very rare, between 120-129 degrees F, there is a risk of food born illness. Do NOT set the cook time for longer than 2 hours due to food safety concerns, as it will be sitting in warm water.

Very Rare120-129 degrees FNo less than 1 hour, no longer than 2 1/2 hoursThe 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 Rare129-135 degrees FNo 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.
Medium135-144 degrees FNo less than 1 hour, no longer than 4 hoursIf 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!

Bright red raw sirloin steaks on a cutting board sprinkled with salt

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.

  • I recommend getting your steak cut to at least 1.5 inches, if not 2 inches. This will come to about a pound per steak and will give you the best outcome.

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!

  • 1.  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 chart above.

  • 2.  Blot the steak with paper towels and season with a generous pinch of 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 fresh herbs and 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.  

  • 3.  Once the water is at the proper temperature, place the bag of steak into the water, and make sure the meat is fully submerged.  

  • 4.  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.

  • 5.  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.

  • 6.  Just before the steaks are done, heat one tbsp of olive oil in a large stainless steel skillet or cast iron 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.

  • 7.  Remove the steaks from the water bath and sous vide bag, and toss out the aromatics.  Toss the butter into the hot pan, and then place the steaks into the pan.  Cook at high heat for about 1-2 minutes per side.  They should get a nice crust on the outside.  It’s very important not to overcook them.

  • 8.  Place the seared steaks on a plate and top with the mushrooms.  Drizzle with chimichurri sauce and serve immediately.  Enjoy! 

A blue stasher bag filled with raw sirloin steak and garlic cloves
A blue bag in a large pot filled with water and a sous vide machine
Sous vide steak being flash seared in a stainless steel pan
A food processor filled with bright green chimichurri sauce on a wooden board

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.

EVERIE Sous Vide Container 12 Quart EVC-12 with Collapsible Hinged Lid Compatible with Anova Nano or AN500-US00

A hand holding a stasher bag filled with sous vide sirloin steak going into a pot
A wooden cutting board with a small bowl of olive oil, salt, red pepper flakes, garlic, vinegar, parsley, and mint

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!

A cooked sous vide sirloin steak topped with sauteed wild mushrooms and bright green chimichurri sauce
@recipehippie

This makes a great date night or Valentine’s Day dinner! I go over exactly how to sous vide and the different temperatures on my blog, link in bio #steaktiktok #sousvidesteak #valentinesday2023 #datenightideas

♬ Bebe Dame – Fuerza Reguia

More Recipes You Will Love

If you like this sous vide method of cooking, you might also like these other simple recipes!

  • Baked Scrod Recipe

  • Healthy Crockpot Lemon Chicken

  • Sheet Pan Hummus Chicken and Veggies

  • 7 Ingredient Lemon Dill Chicken Kabobs

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

A cooked sous vide sirloin steak cut into to see the medium rare pink inside, topped with wild mushrooms and chimichurri sauce

Sous Vide Sirloin Steak

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!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs
Course Dinner
Cuisine American
Servings 2

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! 
Keyword sous vide sirloin steak, sous vide steak recipe
A roasted butternut squash steak with yogurt sauce, pistachios and basil over a bed of couscous and a fork showing a piece cut off

Roasted Butternut Squash Steaks

A black plate with 4 kabobs on top filled with bright grilled vegetables and lemon dill chicken, with a greek yogurt sauce drizzled over the top

7 Ingredient Mediterranean Chicken Kabobs Recipe

A spatula taking a piece of mediterranean baked cod topped with tomatoes, olives and feta out of a blue baking dish

Mediterranean Cod Recipe with Roasted Cherry Tomatoes, Olives and Feta

how to make espresso tonic

Orange Coffee Tonic

A loaf of healthy meatloaf cut into two pieces

Gluten-Free Meatloaf Recipe

easy smoothie bowl

Blackberry Smoothie Bowl

Category: Dinner Recipes, Holiday recipes
FacebookTweetPin

Affiliate Disclaimer

My posts may contain affiliate links. Every one of the affiliate companies is a company that I stand by and believe in. If you choose to purchase something through their link on my website, you won’t pay a penny more, but I will receive a small commission. It helps me to continue to create great content for you! Thanks!

Previous Post:zucchini side dish koreanSautéed Zucchini And Squash
Next Post:Blackberry Smoothie Bowleasy smoothie bowl

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sidebar

Hey, I’m Liz!

I am SO thrilled to meet you!

I’m a Physical Therapy Assistant turned food blogger, and love merging my intrigue for the human body with my passion for all things food! I’m here to show you that enjoying a Mediterranean diet doesn’t mean that you can only eat Mediterranean food! I can’t wait to show you how rewarding the MedDiet lifestyle can be!

Recipe Collections

close up shot of a cast iron skilled with cooked orzo, shrimp, shiitake mushrooms and baked olives recipe

Mediterranean Diet Recipes

Chicken Recipes

Dessert Recipes

lemon butter pasta

Dinner Recipes

white rice porridge

Healthy Recipes

Vegetarian Chili

Vegan Recipes

About Me

Hello! I am the recipe hippie, and I am here to give you a free spirited approach towards home cooking. When it comes to the ingredients you have available, I challenge you to reject your conventional notions around recipes and think outside of the box. Substitutions are encouraged! So open up your pantry, get creative and have fun. Some of the greatest things in life originated through improvisation!

Recipe Hippie Newsletter

* indicates required

Hello! I am the recipe hippie, and I am here to give you a free spirited approach towards home cooking!

  • Recipes
  • About
  • Must Have’s
  • Contact
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2020 · Recipe Hippie · All Rights Reserved · Powered by BizBudding