Medium-Rare Sous Vide Sirloin Steak

Looking for a foolproof way to make a perfectly cooked medium-rare sirloin steak? The sous vide cooking method will guarantee juicy, tender results every time. Get the perfect time and temps for your tastes and you'll impress your dinner guests every time. Prepare to take your steak game to the next level!


– 2 8 oz sirloin steaks – Kosher salt – Freshly cracked black pepper – 1 tbsp ghee, or butter

Preheat a water bath using an immersion circulator to 124 degrees F for rare, 129 degrees F for medium-rare, 135 degrees F for medium, or 145 degrees F for well done.

Season your steaks liberally with the kosher salt and pepper. Don't be shy!

Vacuum seal the seasoned steaks or use another air removal method with a zipper top plastic bag or reusable bag.

Add the sealed steaks to the preheated water bath and make sure they're submerged, using sous vide magnets if desired. Cook for 1-3 hours.

Remove the bag from the water bath. Remove the steak from the bag and place on a plate or cutting board. Pat the steak completely dry with paper towels or a clean dish towel.

Preheat a cast iron skillet over high heat until the skillet is smoking. Make sure to turn on the vent over your stove. Once smoking, add the ghee. Add the steak and sear for about 30 seconds on each side, until browned. Be careful to not go too long or you'll risk overcooking the steak.

Remove the sirloin steak to a cutting board and slice, if desired. Serve with creamy horseradish sauce, chimichurri, or blue cheese butter.