Sous Vide Sirloin Roast Recipe (2024)

FAQs

How long should I sous vide a sirloin roast? ›

For the best, most tender results, I recommend cooking a sirloin tip roast sous vide for 36-48 hours. A good quality, tender roast can be cooked in 24 hours, but may not be quite as tender.

The minimum cook time to sous-vide bottom round roast or rump roast is 12 – 36 hours. I would recommend going up to 20 hours, to get an even more tender roast. The sous-vide temperature is 130 – 134°F (55 – 57°C). The minimum cook time to sous-vide chuck roast is 18- 48 hours.

A medium-rare cook is the most common for sous vide sirloin. To do it, set the precision cooker to 130 degrees. Add your bagged steaks and cook for 1-2 hours. Let steaks rest for five minutes at room temperature before removing from their bags and patting them dry.

Adjacent to the top sirloin cut, you'll find the sirloin tip. Leaner and less tender than top sirloin, sirloin tips are the most tender of all round cuts. Perfect on its own, this cut is also excellent for marinading.

And because your sous vide machine will be set to the exact temperature that you want the food to reach, you know it'll never go above this point and overcook. You just need to make sure that you're cooking your ingredients at the ideal temperature, which you can work out using our Sous Vide Cooking Time Calculator.

Sous vide allows for long, slow cooking at a low temperature, which breaks down these tissues and results in tender, juicy meat. Prepare the meat with generous salt and any other desired seasonings, then cook for a long time at a low temperature.

Seal steak for sous vide and place in cooker at 135° for 24 hours. Remove steakfrom sous vide. Pat dry. Put butter in a large skillet over medium high heat until it just begins to brown.

Seasoning Your Food Before Sous Vide

Often spices and seasoning go hand in hand with salting your food. With sous vide, even if you want to leave out the salt it's often a good idea to add more flavors through seasonings.

This is a helpful guide that might also shed light on your questions. There is one, albeit slightly risky way to tenderize a tough cut of sous vide steak without it starting to resemble pulled pork. For a 1 inch thick steak, cook it at 121 deg F for 2-4 hours before you cook it to the final temperature.

How to make sirloin more tender? ›

Food cooked at low temperatures for extended periods of time can cause bacteria to multiply rapidly. The longer food is in the “danger zone” — temperatures between 40°F and 140°F (4.4°C to 60°C) — the faster bacteria can multiply and the more dangerous they can become.

(although the top sirloin steaks are more tender) If I was doing a pot roast, and didn't have a well marbled chuck or brisket roast, sirloin tip might be my next choice, as that marbling will help it stand up to longer cook times. Top Round is a little finer grained, and therefor a little more tender than bottom round.

Chateaubriand Tenderloin Roast

The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

So long as you're cooking at above 130°F, there are no real health risks associated with prolonged sous-vide cooking. You will, however, eventually notice a difference in texture. At 130°F, steak cooked for 1 to 4 hours will have a traditional texture with plenty of meaty chew.

Longer is not always better You don't always get better results by keeping food in the sous vide machine for longer. For example, many chefs recommend that sous vide steak should not be cooked for longer than four hours because the connective tissue begins to break down and the steak can become mushy.