Cooking Top Sirloin Steak the Sous Vide Way

Cooking a top sirloin steak sous vide is an unconventional method that guarantees a perfectly cooked steak with exceptional flavor and juiciness. By cooking the steak in a bag, the sous vide technique ensures that each bite is as tender and juicy as the first, thanks to its low-heat, long-time cooking process.

Top Sirloin Steak

Steps to Cook Top Sirloin Steak Using Sous Vide

Prepare It

  • Preheat your water bath: Fill your sous vide container with warm water and set the sous vide device to the appropriate temperature for your desired doneness. Here are the recommended temperature settings:

    • Rare: 122°F
    • Medium-Rare: 129°F
    • Medium: 135°F
    • Medium-Well: 145°F
  • Our top sirloin steaks arrive vacuum-sealed in sous-vide-ready, heat-stable packaging. You can add them directly to the water bath. However, if you prefer to repackage the steaks at home, we recommend seasoning them with Kansas City Steak Original Steak Seasoning to enhance the flavor. Alternatively, you can add fresh herbs and Kansas City Steak Finishing Butter to the vacuum seal bag before sealing.

  • After thawing, bringing the steak to room temperature, seasoning it, and preheating the sous vide, you’re ready to start cooking.

Cook It

  • Ensure the water bath has reached the desired cooking temperature before adding the steak.

  • Place the packaged steak in the water bath and let it cook for the recommended cooking time based on your preferred doneness:

    • Rare: 1 hour (1-inch steak) and 1-2½ hours (1½-inch steak)
    • Medium-Rare: 1 hour (1-inch steak) and 1-4 hours (1½-inch steak)
    • Medium: 1 hour (1-inch steak) and 1-2.4 hours (1½-inch steak)
    • Medium-Well: 1 hour (1-inch steak) and 1-3 hours (1½-inch steak)
  • Once cooked, remove the steaks from the sous vide and take them out of the packaging.

  • Preheat a skillet over high heat for about 5 minutes (this can be done on a grill or in your kitchen) to achieve the best sear.

  • Lightly coat the bottom of the skillet with high smoke point oil, such as avocado oil, canola oil, or grapeseed oil. Place the steaks in the skillet and sear each side for approximately 2 minutes. Sear until the steaks reach the desired internal temperature.

  • The sear will give your steaks the rich golden-brown color and enhanced flavor typically associated with grilled steaks.

  • Serve immediately. Unlike other cooking methods, sous vide doesn’t draw the juices of the meat to the surface, so there’s no need for additional resting time.

  • For an extra savory flavor, consider topping your steak with a dollop of Kansas City Steak Finishing Butter, even if you added butter during the sous vide process.

Further reading:  The Ultimate Beef Chuck Roast Recipe

By following these steps, you’ll master the art of cooking top sirloin steak to perfection using the sous vide method. For more delicious recipes and cooking tips, visit Rowdy Hog Smokin BBQ.