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Overview
Sirloin is leaner and a little firmer than ribeye, but it still benefits from gentle cooking. Choose 131°F for a rosy center or 136°F for a warmer bite, then slice across the grain.
Time and temperature
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| Texture | Bath setting | More than | Up to | Cook time |
|---|---|---|---|---|
| Medium-Rare | 131°F | — | 3/8 inch | 3 hours 45 minutes |
| Medium-Rare | 131°F | 3/8 inch | 1 1/8 inches | 4 hours 30 minutes |
| Medium-Rare | 131°F | 1 1/8 inches | 1 1/2 inches | 5 hours |
| Medium-Rare | 131°F | 1 1/2 inches | 2 1/8 inches | 6 hours 15 minutes |
| Medium-Rare | 131°F | 2 1/8 inches | 2 3/4 inches | 7 hours 45 minutes |
| Medium | 136°F | — | 3/8 inch | 2 hours 15 minutes |
| Medium | 136°F | 3/8 inch | 1 1/8 inches | 3 hours |
| Medium | 136°F | 1 1/8 inches | 1 1/2 inches | 3 hours 30 minutes |
| Medium | 136°F | 1 1/2 inches | 2 1/8 inches | 4 hours 45 minutes |
| Medium | 136°F | 2 1/8 inches | 2 3/4 inches | 6 hours 15 minutes |
Measure the food at its thickest point after trimming, then choose the line that fits. Start timing when the bag goes into the fully heated water bath. Read the Cook safely section before serving.
Choose your texture
- 131°FMedium-Rare
- A rosy, juicy center with sirloin's naturally firm chew.
Best for
- Whole top sirloin steaks
- Whole bottom sirloin steaks
- Individual sirloin pieces served immediately
Notes
- Measure after final cutting and shaping; weight does not select the time.
- Above 1 1/8 inches, measure the full piece and fit it within the listed size limit.
Tips
- Pat the cooked surface dry before optional browning.
- Use clean equipment and serve right away after finishing.
- 136°FMedium
- A warmer pink center and a firmer bite for clean slices.
Best for
- Whole top sirloin steaks
- Individual sirloin pieces served immediately
Notes
- Use the 136°F floor for every the listed row.
- Above 1 1/8 inches, the full piece must fit the matching row.
Tips
- Verify the actual water bath temperature rather than relying only on its display.
- Brown briefly with clean equipment to limit additional cooking.
Get it ready
- Trim and shape each steak without folding or tying it.
- Measure each piece at its thickest point and use the matching line in the chart.
- Season with salt, spices, or dry herbs; save wet marinades and sauces for the finish.
- Seal each steak in its own food-safe bag, or arrange several in one flat layer without overlap.
- Put the bag into the fully heated water bath and start the timer.
Finish and serve
- Take the sirloin out of the bag and pat it very dry.
- Sear it quickly in a smoking-hot pan or over a hot grill.
- Rest it briefly, then slice across the grain and serve.
Useful tips
- Weight does not determine the cook time. Measure thickness after final cutting and shaping, and measure width and length whenever thickness is above 1 1/8 inches.
- Use the listed inch limits. Inch equivalents are convenience displays rounded down so they never expand a row.
- Apply chimichurri and other acidic sauces after the bag is opened, then serve right away.
Questions
QMedium-Rare: How do I choose the medium-rare time?
QMedium: How long does medium sirloin take?
Cook safely
These times are for thawed beef that starts refrigerator-cold and is shaped like a typical single serving. Measure it at the thickest point, keep the water at the listed temperature for the full time, and serve right away.
If the meat is mechanically tenderized, injected, rolled, stuffed, frozen, or unusually shaped, follow the package directions or cook the thickest part to 145°F and rest it for at least 3 minutes. Ground or formed sirloin needs to reach 160°F.
A quick sear adds crust, but it does not replace the cooking time.