Sous Vide Sirloin Filet (+ Secret Ingredient)

Bite shot of sous vide sirloin filet on a black cutting board.

Cooking Sous Vide Sirloin Filet ensures a juicy and tender steak, rivaling the quality of a restaurant, every time. This recipe for sirloin filet can be ready in just over an hour, with an additional two minutes for pan-searing to achieve the perfect crust.

The sirloin beef filet, an inexpensive cut of steak, comes out as tender and juicy as a filet mignon when cooked using a sous vide cooker. This cooking method can also be used to make the similarly named, but different cut, top sirloin steak.

Labeled photo showing ingredients to make Sous Vide Sirloin Filet.

Sirloin Filet

This sous vide steak recipe emphasizes the natural flavor of the beef by using a minimal amount of dry rub, including garlic powder, kosher salt and black pepper. To take it over the top, I slather on my personal secret ingredient – Better Than Bouillon. When it’s added, this secret ingredient significantly improves the taste and gives the meat a darker brown color, which is more appetizing compared to a dull, pale appearance. I use it on most Sous Vide Recipes.

I tested using Better Than Bouillon when making sous vide chuck roast and sous vide London broil, as they’re inexpensive cuts of beef. I have been recommending it ever since. I even use it when making Sous Vide Filet Mignon, Sous Vide Ribeye, and Sous Vide Tri Tip! Watch – you’ll start seeing it used everywhere soon, but you heard it here first!

This particular steak came from Porter Road. It’s our favorite online butcher shop as the quality is high and the customer service is top notch.

Steak covered with spices.

Sous Vide Instructions

Only a handful of simple steps separate you from achieving your ideal steak sous vide.

Prep The Water Bath – Pre-heat the sous vide water bath to your preferred temperature (consult the temperature chart below) using a sous vide immersion circulator.

Prepare The Steak – Prepare the steak by rubbing it with beef bouillon and spices. Once seasoned/marinated, add the seasoned steak to the sous vide bag and vacuum seal.

Steak in a vacuum sealed bag.

Sous Vide The Steak – Transfer the filet to your sous vide machine and set the timer to the proper length for your delicious steak. Consult the timing chart below. It’s important to determine the correct time so you don’t end up with a rare steak when you’re aiming for a medium rare steak.

Beef steak in a sous vide water bath.

Reverse Sear (Optional Step) – Reverse sear the cooked steak in a very hot skillet for 45-60 seconds per side. This quick sear gives it the classic crust.

Serve with Horseradish Sauce, or make a beef au jus with the leftover juices in the bag. 

How To Pan Sear

To pan sear, preheat a cast iron skillet on high heat. Once it’s heated, add a pat of butter and a small amount of olive oil to the skillet. Place steak in the skillet and sear them for about 45-60 seconds on each side, or until you achieve the crust you prefer. During the searing process, baste with the melted butter to create the perfect steak.

Note – if not using a cast iron skillet, pre-heat over medium-high heat to ensure your pans don’t take a beating.

Two steaks in a cast iron skillet.

Internal Temperature

This cut is best served on the rarer side as it doesn’t have much fat in or around it. Cooking with high heat develops a good char, but keeps the inside nice and red. The more this cut cooks, the tougher it becomes.

Reverse searing will increase the temp about 5°F, so the water temperature should be set 5° lower than your final desired temperature. Check out our free printable Beef Temperature Chart for tips!

  • Rare Steak: 120°F to 128°F
  • Medium-Rare Steak: 129°F to 134°F
  • Medium: 135°F to 144°F
  • Medium Well: 145°F to 155°F
  • Well Done: 156°F +
Sliced petite filets on a black cutting board.

Timing

When making this sous vide sirloin steak recipe, cook time is determined by the thickness of the steak (measure the height of the steak when on the counter to determine the thickness). The below timing chart is for cooking 1.5″ – 2″ thick steak as the majority of steaks are this height.

The range of time shows the minimum recommended cook time up to the maximum recommended cook time. As long as it falls between this range, you’re good to go. Although, the longer it cooks the more tender steak you’ll end up with. Just don’t go over the times below as there’s a chance you’ll end up with mushy steak.

  • Rare: 1 – 2.5 hours*
  • Medium-Rare: 1 – 4 hours
  • Medium: 1 – 4 hours
  • Medium Well: 1 – 3.5 hours
  • Well Done: 1 – 3 hours

Frozen Steak – Cooking a frozen sirloin filet using the sous vide method is entirely feasible. There’s no need to thaw them first. Just extend the cooking duration by one hour.

FOOD SAFETY TIP: If you cook your sous vide sirloin filet below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues. For more food safety tips, check out the USDA website.

5 meat forks showing the variety of steak doneness levels for a beef temperature chart.

Equipment Required

Sous vide cooking does require special equipment:

  • Sous Vide Immersion Circulator – Any brand will work! I use the popular Anova Immersion Circulator.
  • Vacuum Sealer
  • Vacuum Seal Bag – Or you can use a Ziploc bag and use the water displacement method.
  • Food Container – I use this sous vide food container for my sous vide steak recipes.
  • Cast Iron Skillet – You only need a cast iron pan if pan searing.

Darcey’s Pro Tips

  • Reserve searing creates a LOT of smoke. Turn on the oven fan, or open the windows, to get ahead of it a bit.
  • Make sure to do a thorough job patting dry the sous vide steak with paper towels. To get a good pan-seared crust, the steak needs to be dry.
  • Make sure the steaks are fully submerged in the sous vide bath. If the meat isn’t fully submerged it won’t cook properly. Do not even attempt as food safety would not be guaranteed.
  • If your sous vide bag floats, either try to re-seal or utilize something to weight it down. You can always invest in some sous vide weights.
  • To reheat via the sous vide cooking process, heat the water to just below the cooking time you used the first go round. The time will stay the same as the first cook.
Sliced petite filet steak.

Side Dish Ideas

Drink Pairing Recommendations 

Wines that pair well with the perfect sous vide sirloin filet: Cabernet Sauvignon, Malbec, Bordeaux, Spicy Zinfandel, Syrah or Merlot.

Best Steak For Grilling
Beef Temperature Chart
Steak Temperature Chart

Bite shot of sous vide sirloin filet on a black cutting board.

Sous Vide Sirloin Filet (+ Secret Ingredient)

Cooking Sous Vide Sirloin Filet ensures a juicy and tender steak, rivaling the quality of a restaurant, every time. This recipe for sirloin filet can be ready in just over an hour, with an additional two minutes for pan-searing to achieve the perfect crust.
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Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 1 Person
Calories: 520kcal
Author: Darcey Olson
Cost: $15

Ingredients

  • 1 sirloin filet ((*Note 1))
  • 1-2 tsp Better Than Bouillon, Beef Flavor ((*Note 2))
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ¼ tsp garlic powder

PAN SEARING (OPTIONAL)

  • 1 tbsp avocado oil ((*Note 3))
  • 1 tbsp unsalted butter

Instructions

  • Pre-heat the water bath to your preferred doneness using a sous vide immersion circulator. Reference the doneness chart in the post or notes below, if you're not sure what to set it to.
  • Pat dry the steak with a paper towel. Coat the filet with Better than Bouillon, kosher salt, black pepper and garlic powder. Place the filet in a vacuum-seal bag (in a single layer if making more than 1) and close using a vacuum sealer or water displacement method.
    1 sirloin filet, 1-2 tsp Better Than Bouillon, Beef Flavor, ½ tsp kosher salt, ¼ tsp garlic powder, ½ tsp black pepper
  • Transfer the vacuum bag to the water bath and cook for 60 minutes minimum (or two hours if the steak is frozen). Reference the time chart in the post or notes to see what the max. time is.
  • After the filet is finished cooking, remove the bag from the water bath. Carefully remove the filet from the bag and pat dry. Discard any juice that accumulated, unless you're using to make an au jus.

Reverse Sear (*Note 4)

  • Pre-heat a cast iron skillet over high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes.
  • Add the oil and butter to the skillet (watch out for popping oil). Once melted, add the filet to the pan.
    1 tbsp avocado oil, 1 tbsp unsalted butter
  • Sear each side of the filet for 45 seconds. While searing, tip the pan a little so the butter collects on one side of the pan. Use a spoon to baste the steak with the melted butter. Continue to scoop and pour the butter over the steak until it's ready to flip.
  • Turn off the stove and transfer the steak to your plate, season as desired. Enjoy immediately as there is no need to rest the steak.

Notes

Note 1 – The recipe is for 1 steak. If making 2 steaks, double the ingredients. 
Note 2 – If not using beef bouillon, replace it with olive oil.
Note 3 – Do not use olive oil as it has a low smoke point. Use avocado oil, canola oil or vegetable oil. 
Note 4- Reserve searing a filet creates a LOT of smoke. Turn on the oven fan or open the windows, before turning the oven on, to get ahead of it a bit. Expect it. 
Sous Vide Filet Temperature:
Reverse searing will increase the temp around 5°, so keep that in mind when picking your level of doneness. 
  • Rare: 120°F to 128°F
  • Medium-Rare: 129°F to 134°F
  • Medium: 135°F to 144°F
  • Medium Well: 145°F to 155°F
  • Well Done: 156°F +
How Long To Cook
The below timing chart is for steaks 1.5″ – 2″ thick. For steaks under this thickness, minimal cooking time can be shortened to 45 minutes vs 60 minutes.
  • Rare: 1 – 2.5 hours*
  • Medium-Rare: 1 – 4 hours
  • Medium: 1 – 4 hours
  • Medium Well: 1 – 3.5 hours
  • Well Done: 1 – 3 hours
FOOD SAFETY TIP: If you cook your sous vide steak below 130°F, it should only be in the water for up to 2.5 hours. Any longer and you risk running into food safety issues.
Nutritional information is estimated and not exact. 

Nutrition

Calories: 520kcal | Carbohydrates: 2g | Protein: 51g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 164mg | Sodium: 1771mg | Potassium: 841mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 60mg | Iron: 4mg
Tried this recipe?Mention @foodieandwine or tag #foodieandwine!

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