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Never worry about dry, overcooked beef sirloin again! This sous vide top sirloin filet comes out ultra tender, juicy and might just be the best sirloin steak you've ever had!
You may think that sous vide is not for you because you don't have a vacuum sealer, but did you know you don't need one?!?! You can cook this top sirloin steak using the water displacement method which only requires a freezer bag.
The results come out so deliciously tender and juicy, you might even think you're eating a filet mignon! It's so easy to make with the sous vide cooking method, with most of the cooking time hands-off so you can do other stuff.
I also included a temperature chart so you can cook your sous vide sirloin steak to exactly the way you want it (I provide my personal recommendations as well) so you get the perfect steak EVERY TIME.
Also check out this complete guide on sous vide steak!
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Why This Recipe Works
- We use the most tender portion of the top sirloin, the sirloin filet, to get melt-in-your-mouth tender results mimicking tenderloin, but at a much lower price point.
- Sous vide cooking allows us to control the temperature of the steak so it cooks to the exact temperature we set it at - this yields perfect results every single time!
- Most of the cook time is completely hands off, allowing more time to finish chores, make side dishes or catch up on your Netflix.
- This sous vide sirloin filet can be made without using vacuum seal bags at all!
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What is Sous Vide?
Sous vide is basically a method of cooking using what is called an immersion circulator (i.e. the sous vide machine). This immersion circulator circulates water in a temperature controlled water bath at a certain temperature to perfectly cook your food every time.
Because the temperature doesn't change, and it keeps your meat (or dessert, veggies, etc.) at the same temperature, your risk of overcooking becomes very minimal.
To learn even more about sous vide cooking, head over and read "what is sous vide cooking and the benefits of sous vide cooking."
What is the Water Displacement Method?
The displacement method is where you slowly submerge a ziplock bag in water pushing the air out of the top of the bag (the bag should be slightly open at the top to allow air to escape).
Use a clip (I use sous vide magnets) to clip the bag to the side to keep it from floating and getting air and/or water inside.
Tools Used
You will also want to check out these posts on the best sous vide containers, sous vide machines and the best sous vide bags for more information!
More Sous Vide Beef Recipes
- Sous vide top sirloin roast
- Sous vide roast beef
- Sous vide New York strip steak
- Sous vide ribeye
- Sous vide flank steak
- Sous vide tenderloin
Ingredients
The full list of ingredients and amounts is included in the recipe card at the bottom of this post.
This recipe calls for using top sirloin filet. A sirloin filet is basically a circular cut of steak from most tender portion of a top sirloin steak. It's also called a faux filet, baseball cut or petite sirloin.
Try to get the thickest steak you can, but at least 1" thick. The thicker the steak, the easier it is to sear without worry of overcooking at the end.
We just use a basic seasoning of salt and black pepper, and avocado oil for searing the steal at the end. Make sure you're using a high smoke point oil for searing (olive oil is not recommended).
To make the truffle butter, we start with unsalted butter and add truffle zest and salt.
Simple ingredients, amazing taste.
Step By Step Instructions
Heat a sous vide water bath to a water temperature of 131°F. I've included several other options for time and temperature as well, depending on your preferences.
We cook to a medium rare as sirloin, while pretty tender, isn't as tender as filet mignon and cooking it to medium rare for a longer time makes it just as melt-in-your-mouth tender!
| Doneness | Temperature |
| Rare | 120°F to 127°F |
| Medium-rare (recommended) | 128°F to 134°F |
| Medium | 135°F to 144°F |
| Medium-well | 145°F to 155°F |
| Well-done (not recommended) | 156°F and above |
Season the beef with salt and pepper and place in a ziplock freezer bag, without sealing it.
*you can also use a vacuum seal bag without vacuum sealing it and just fold the top down and clip it to the side of the water bath to ensure water does not get in the top.
Slowly drop the plastic bag into the water while sealing the top to push all the air out of the bag. Keep the top seal out of the water to ensure it doesn't break open. **This is known as the water displacement method (see explanation above).
Cook for 4-6 hours.
While we sous vide the sirloin, combine all the ingredients for the truffle butter and set aside until ready to use.
Remove the steak from the water bag and the ziplock bag and pat as dry as possible with paper towels for the best results.
Heat a cast iron skillet over high heat and add the avocado oil.
Sear the beef for 60 seconds per side, until a crust forms.
Remove and serve immediately with pats of the truffle butter on top to allow it to start melting.
Expert Tips
- Try to get the thickest steak you can, but at least 1" thick. The thicker the steak, the easier it is to sear without worry of overcooking at the end.
- Make sure the beef is as dry as possible before searing it as it will get a better crust more quickly the dried the surface is.
- The skillet should be smoking hot before adding the steaks so it browns and forms a crust quickly without overcooking. A cast iron pan works best for this, but you can use stainless steel as well (non stick is not recommended for high heat cooking).
- Be sure to use a high smoke point oil like avocado oil for searing.
- Instead of searing in a hot skillet, you can also grill the steaks over high heat to get a crust.
- Use room temperature butter to make the truffle butter so it is easier to mix together.
- If making the steaks in advance, place them in a ice bath for 30 minutes after sous viding them, then store in the fridge for 5-7 days until ready to use. Reheat in 130°F water bath then sear according to the instructions.
- You can also use a vacuum seal bag without vacuum sealing it and just fold the top of the bag down and clip it to the side of the water bath to ensure water does not get in.
Serving Options
- You can substitute one of these sauces for the truffle butter:
- Serve it with a side of truffle mashed potatoes, crispy roasted potatoes or these sous vide baked potatoes.
- We love it with this buttery broccoletti, sous vide broccoli, or honey balsamic brussels sprouts.
- Make it casual with these air fryer French fries or this air fryer garlic bread.
- Throw some herbs in the bag while cooking, like fresh rosemary, fresh thyme, or anything you like!
Frequently Asked Questions
The best way to cook a top sirloin filet so it is ultra tender and juicy is to cook it sous vide. This enables you to control the temperature of the sirloin, ensuring you get perfect, consistent results every time. The steak is never over cooked or undercooked, it always comes out perfect.
A top sirloin filet can be just as tender as a filet mignon steak if you cook the sirloin using the sous vide method.
Storage and Reheating Options
Leftovers can be stored in a covered container in the fridge for 3-5 days. Reheat in a 130°F water bath, or reheat in 30 second intervals in the microwave until just warmed to avoid overcooking.
The steaks can also be made in advance and stored in the fridge directly in the sous vide bag for 7-10 days until ready to use. After cooking sous vide, place them in an ice bath for 30 minutes, then store in the fridge or freezer.
Reheat in a 130°F water bath with your sous vide machine, then sear according to the recipe instructions when ready to use.
If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂
Recipe
The Best Sous Vide Top Sirloin Filet without Vacuum Sealing
Ingredients
- 1 pound top sirloin filet
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon avocado oil for searing
Truffle Butter:
- 4 tablespoons unsalted butter room temperature
- 1 teaspoon truffle zest
- ¼ teaspoon salt
Instructions
- Heat a sous vide water bath to 131°F.
- Season the beef with salt and pepper and place in a ziplock freezer bag, without sealing it.
- Slowly drop the bag into the water while sealing the top to push all the air out of the bag. Keep the top seal out of the water to ensure it doesn't break open.
- Cook for 4-6 hours.
- While we sous vide the sirloin, combine all the ingredients for the truffle butter and set aside until ready to use.
- Remove the steak from the water bag and the ziplock bag and pat as dry as possible with paper towels.
- Heat a cast iron skillet over high heat and add the avocado oil.
- Sear the beef for 60 seconds per side, until a crust forms.
- Remove and serve immediately with pats of the truffle butter on top to allow it to start melting.
Expert Tips:
- Try to get the thickest steak you can, but at least 1" thick. The thicker the steak, the easier it is to sear without worry of overcooking at the end.
- Make sure the beef is as dry as possible before searing it as it will get a better crust more quickly the dried the surface is.
- The skillet should be smoking hot before adding the steaks so it browns and forms a crust quickly without overcooking. A cast iron pan works best for this, but you can use stainless steel as well (non stick is not recommended for high heat cooking).
- Be sure to use a high smoke point oil like avocado oil for searing.
- Instead of searing in a hot skillet, you can also grill the steaks over high heat to get a crust.
- Use room temperature butter to make the truffle butter so it is easier to mix together.
- If making the steaks in advance, place them in a ice bath for 30 minutes after sous viding them, then store in the fridge for 5-7 days until ready to use. Reheat in 130°F water bath then sear according to the instructions.
- You can also use a vacuum seal bag without vacuum sealing it and just fold the top of the bag down and clip it to the side of the water bath to ensure water does not get in.
Nutrition
isabel
This came out great! I really am loving using sous vide to cook different kinds of meat. I used it for the chuck steak a couple weeks ago and it was so good!
Danielle
This makes me so happy to hear - glad you loved it 🙂