Rosemary Garlic Sous Vide Steak
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With only 5 minutes of prep time, this sous vide steak recipe is quick and easy to make for dinner. Take sirloin steaks from the refrigerator or freezer and place in ziploc bags or vacuum seal with rosemary and garlic for a delicious meal!
Want to learn a new cooking technique that’s so easy and makes the most delicious and tender meats?! Time to try sous vide cooking!
I got my first sous vide almost 2 years ago and have been obsessed with it ever since! I regularly make Italian Flank Steak, Sous Vide Sliders and Korean BBQ Short Ribs in the sous vide for weeknight dinners. One of my favorite parts of sous vide cooking is that, like a slow cooker, you can set it and forget it!
It really is as easy as tossing meat and seasonings in ziploc bags, placing them in the sous vide and leaving them to cook for a few hours.
Rosemary Garlic Sous Vide Steak Recipe
To make this sous vide steak recipe, simply add top sirloin steaks to ziplock bags with fresh rosemary, garlic, salt, pepper and olive oil.
You can also vacuum seal the ingredients in bags if you own a vacuum sealer. Once the steak is cooked to the temperature of your liking (see temperature chart below), remove the steaks from the sous vide and grill, torch or sear the steaks in a skillet.
What does a sous vide do?
Sous vide cooking is a method that restaurants have been using for years, but has just recently became popular in households.
Sous vide is a method of cooking food in airtight sealed plastic bags submerged in a temperature controlled water bath for 1-6 hours, sometimes up to 48 hours! The result is perfectly even cooked food from the inside out, thus making it awesome for cooking meats.
Is it safe to sous vide in Ziploc bags?
Ziploc bags are safe to use in a sous vide. Ziploc bags do not contain BPA so you do not have to worry about the chemical leaking into your food. Ziploc bags will not soften until 195°F. Most meats cook in the sous vide between 130°-140°F.
Can you sous vide steak from frozen?
Yes! I’ve actually made this sous vide sirloin steak recipe with steaks from the refrigerator and the freezer and could not tell a difference between the two. This is just another benefit of sous vide cooking, no need to defrost your meat before taking it from the freezer to the sous vide.
When to season sous vide steak?
I add the seasoning to the sous vide steaks in the ziploc bags, then sprinkle with a little additional salt and pepper after searing.
Sous Vide Steak Temperature Chart
- For Rare: Set Sous Vide at 120-128°F
- For Medium Rare: Set Sous Vide at 129-134°F
- For Medium: Set Sous Vide at 135-144°F
- For Medium Well: Set Sous Vide at 145-155°F
- For Well Done: Set Sous Vide at 156-162°F
For the sous vide sirloin steaks you see pictured in this post, I set the sous vide at 129°F for 2 hours.
Wondering what to serve with these delicious Sous Vide Steaks? Try one of these 6 delicious side dishes!
- Crispy Goat Cheese Avocado Strawberry Salad
- Quinoa Corn Salad with Avocado Dressing
- Rosemary Blue Cheese Mashed Potatoes
- Mashed Sweet Potatoes
- Cast Iron Skillet Rustic Potatoes
- Garlic Lemon Asparagus with Feta Cheese
Tools & pantry items used to make this Sous Vide Steak recipe
- Sous Vide Slow Cooker
- Grill pan, torch or cast iron skillet for searing steaks
- Ziploc Bags or Vacuum Sealer
- Olive Oil
- Butcher Box Top Sirloin Steaks (my favorite grass fed beef delivery service!)
Rosemary Garlic Sous Vide Steak
- 4 6 oz top sirloin steaks
- 4 sprigs fresh rosemary
- 2 tsp black pepper
- 2 tsp salt
- 8 cloves fresh garlic, crushed
- 2 tbsp olive oil
- Preheat a sous vide water bath to 129°F.
- Place each steak in it’s own plastic bag, add 1 sprig fresh rosemary, ½ tsp black pepper, ½ tsp salt and 2 cloves crushed garlic to each bag with the steaks.
- Use the water displacement method of placing each bag with a steak in it almost all of the way under the water, leaving just about an inch of the top of the bag open, the water will press out all of the air around the food in the bag, you can then seal the bag closed.
- Set timer for 2 hours.
- Remove the steaks from the sous vide, sear on a grill or cast iron skillet over high heat for 30 seconds per side, or use a torch to sear the outside of each steak.
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