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Sous Vide Sirloin Steak with Garlic and Rosemary

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Sirloin steak sous vide

Written by Aimee Berrett from Like Mother Like Daughter

This sous vide steak recipe is the perfect way to prepare a steak exactly how you want it done. The steak gets packed full of fresh flavor from the salt and pepper, garlic, and fresh herbs that are vacuum sealed into the bag with the steak. The steak is then seared to give it a nice crisp edge and then enjoyed.

I use the FoodSaver® FM2000 Vacuum Sealing System with their FoodSaver® Sous-vide Vacuum Seal Bags. The Gallon Sized Bags are perfect for fitting 2 big and juicy sirloin steaks.

These bags are totally airtight, and so durable, so you don't have to worry about the bag tearing or having any problems while cooking.

Vacuum sealing steaks in a FoodSaver® bag


  • 2 sirloin steaks
  • salt (to taste)
  • salt (to taste)
  • 4 garlic cloves
  • 2 rosemary sprigs (or other fresh herbs like thyme, or
  • 1 TBS olive oil


  1. Pat steaks dry and all sides.
  2. Rub steaks with salt and pepper on all sides.
  3. Smash garlic cloves.
  4. Roll rosemary sprigs in your hands to release oils.
  5. Add garlic cloves and herbs on top of steaks.
  6. Place steaks in FoodSaver® bag and add olive oil to the bag.
  7. Vacuum seal to remove air and achieve an air-tight seal.
  8. Fill a large pot of water, and turn on your sous vide to heat the water to 130 degrees (for medium rare)
  9. Cook steaks in water for about 1 to 2 hours.
  10. Remove from water and allow to sit for about 10 minutes.
  11. Heat a cast iron over medium high to high heat.
  12. Spread butter or olive oil all over the cast iron.
  13. Sprinkle all sides of the steaks with salt and pepper.
  14. Add steaks to cast iron pan and cook on each side for about 1.5 minutes until a light crust is formed and the color and the texture on the exterior is dark.
  15. Allow steaks to set for about 5 minutes on a cutting board before serving hot.
Sous vide sirloin steak