Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Beef Sirloin

Sirloin is one of my favorite "every day" steaks. It's mid-priced and decently tender with a milder but still beefy flavor and light marbling. The sirloin isn't as tender as many of the other steaks so I'll often sous vide it for 8 to 10 hours, just to tenderize it a little bit. However, it is still very good when just heated through.

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How to Sous Vide Sirloin Steak

The sirloin is most often served at mid-tier steakhouses and it holds up to sauces very well. It has a firm bite to it and seems to be a bit more dense than other cuts. Since it is also on the less expensive side, it is easy to eat more often.

Sirloin comes from the sirloin primal near the rear of the cow. There are many cuts from that primal, including regular "sirloin steak", tri tip, and top sirloin which is more tender and sometimes referred to as a strip steak.

The sirloin isn't as tender as many of the other steaks so I'll often sous vide it for 8 to 10 hours, just to tenderize it a little bit. However, it is still very good when just heated through, usually 2 to 4 hours for an average one.

Sous Vide Sirloin Steak vs Sirloin Roast

There is really no difference between a sirloin steak and a sirloin roast. If you take a sirloin roast and cut it into slabs, you now have sirloin steaks. The sous vide time is usually still based either off of the thickness of the meat or it is cooked longer to tenderize it.

To tenderize a roast, you can add a few extra hours since it will take awhile to heat through to the center of the roast. For a steak I'll go about 8 to 10 hours when tenderizing, but a roast could easily go 12 to 14.

Sous vide sirloin roast recipe

Types of Sirloin Steaks and Roasts

The sirloin is actually a large subprimal and is often divided into several different cuts, all of which have some of their own properties.

Top Sirloin

The top of the sirloin is more tender and usually it will be marked on the package because it is higher quality. It's the ideal sirloin for a short cook or a steak.

Bottom Sirloin

Often just sold as "sirloin", this part of the sirloin is tougher, larger and leaner, so is often cheaper. It can definitely benefit from longer sous vide cook times. The tri tip also comes from the bottom sirloin.

Sirloin Tip Roast

It is very lean and tough, and actually comes from the "round" not the sirloin.

Sirloin in Other Countries

The word "sirloin" also can refer to the short loin section, especially in British, Australian and South African areas and the cut referred to as "sirloin" in America would be called the "rump".

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Simple Sous Vide Sirloin Recipe

Sirloin steak is easy, tasty, and can be exceptionally tender and this recipe shows you how simple it can be.

Sous vide sirloin steak blue cheese sauce 6

Simple Sous Vide Sirloin Steak Recipe

  • Published: June 1, 2020
  • By Jason Logsdon
  • Cooks: 131°F (55°C) for 2 to 4 hours, or until tenderized up to 10 hours
  • Serves: 4
  • Sous Vide Sirloin Steak Ingredients

  • 1 sirloin steak, about 2 pounds
  • 1 to 2 tablespoons spice rub, optional

Sous Vide Sirloin Steak Instructions

Preheat the water bath to 131°F (55°C) or your desired temperature.

Salt the sirloin steak and, if desired, rub with the spice rub. Place the steak in a sous vide bag then seal. Place the bag in the water bath and cook the sirloin for 2 to 4 hours, until heated through or up to 10 hours until tenderized.

Take the sous vide bag out of the water and remove the cooked sirloin steak. Dry the steak thoroughly using paper towels or a dish cloth. Lightly salt the sirloin then quickly sear it for 1 to 2 minutes per side, until just browned, then remove from the heat and serve.

Searing Sirloin Steak

When it comes to searing sirloin steak, I think it's more important than some other steaks. Sirloin is often leaner and less flavorful so the sear can add a lot of needed flavor.

You can use any of the best sous vide searing methods but my favorite is a pan sear or using the grill. I'll heat it up really hot and sear it for about 3 minutes while flipping every 30 seconds or so.

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Sous Vide Sirloin Temperatures and Times

  • Steak-Like
  • Rare: 125°F for Time by Thickness (51.7ºC)
  • Medium-Rare: 131°F for Time by Thickness (55.0ºC)
  • Medium: 140°F for Time by Thickness (60.0ºC)
  • Tender Steak
  • Rare: 125°F for Up To 4 Hours (51.7ºC)
  • Medium-Rare: 131°F for Up To 10 Hours (55.0ºC)
  • Medium: 140°F for Up To 10 Hours (60.0ºC)

Do you have experience cooking sirloin? Let us know your thoughts in the comments below!

Looking for more beef? Check out the sous vide beef time and temperatures for all the sous vide information you need.

Sous Vide Beef Sirloin Recipes and Articles

Sous Vide Sirloin Steak with Wilted Spinach Salad and Tomatoes Recipe

When I'm looking for a quick but flavorful meal, I'll often turn to a steak with tomatoes and wilted spinach. Any type of steak will do, but I really enjoy sous vide sirloin steak because it's flavorful, pretty tender, and not nearly as expensive as the higher ends cuts.

How Do You Reheat Sous Vided Food - Ask Jason

How do you reheat sous vide food? I have some sous vide time and temperature charts that talk about heating your food or pasteurizing your food; it all applies to tender foods. If you've cooked something ahead of time, it's now considered a tender food.

Sous Vide Sirloin Steak Recipe with Roasted Root Vegetables

I was looking for a hearty, but easy, weekday meal so I decided to do a sous vide sirloin steak with roasted root vegetables. Sous vide sirloin steak is one of my favorite cuts to eat. It is on the leaner side but still has enough marbling to make it flavorful without being too fatty. It's also much less expensive than a New York strip or a rib steak, making it more accessible for a weekday meal.

Sous Vide Sirloin Steak with Lime-Ginger Slaw

This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.

Sous Vide Steak Quesadillas Recipe

One of my wife's favorite foods is quesadillas, luckily for me they are easy to make and can have a lot of variety. For sous vide quesadillas you simply cook the meat ahead of time then assemble the quesadillas when you are ready to eat.

Sous Vide Beef Salad with Figs Recipe

One of the hard parts about summer cooking is keeping the food light. While I love pulled pork, big steaks, and juicy hamburgers I can only take so much heavy food. This sous vide beef salad with figs recipe is a nice alternative to some of the heavier meals while still giving me my beef fix.

Sous Vide Sirloin Steak Recipe with Herbed Butter

Now that spring is finally coming around, it's time to start grilling. There's lots of ways to utilize sous vide with your grill but sometimes you just want a simple meal with some grill flavor. This sous vide recipe fits the bill.

Sous Vide Sirloin Roast Recipe

One of my favorite meals is a good roasted beef. However, roasts are notoriously hard to cook properly. Even the best roasts have a wide band around them of overcooked meat but this recipe shows how sous vide can come to the rescue again.

Sous Vide Sirloin Comments

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