Beef
Lean, flavorful steaks that deliver big taste without breaking the bank.
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Sirloin steaks are a budget-friendly alternative to premium cuts like ribeye and filet, offering robust beef flavor with less marbling. Sous vide cooking transforms this leaner cut by preventing moisture loss and ensuring even doneness from edge to edge. While sirloin won't have the buttery richness of ribeye, it delivers excellent beefy flavor and firm texture that many prefer. The key to great sirloin is not overcooking it—aim for medium-rare to medium for optimal tenderness and juiciness.
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129°–134°F
The sweet spot for sirloin—pink center with optimal tenderness.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Rare | 120°–128°F | 60–90 min | 4 h |
| Medium Rare | 129°–134°F | 1 h 30 min–2 h | 4 h |
| Medium | 135°–144°F | 2 h | 4 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
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