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Sous Vide Sirloin Steak

A big dinner deserves a big dish! And a Ziploc Endurables® Large Pouch to cook it in. This Sirloin Steak recipe for six can be cooked with precision with a sous vide immersion circulator.

Cook time

3 hr 30 min

Prep time

30 min


1 boneless top sirloin steak (2 lb.), 1 inch thick
Sea or kosher salt
Fresh cracked black pepper
2 garlic cloves, sliced
1 to 2 tbsp non-virgin coconut oil, peanut oil or sunflower oil

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Ziploc Endurables® Large Pouch

Some call the Ziploc Endurables® Large Pouch a game-changer...and we can’t agree more. Made with durable, reusable platinum silicone, these half-gallon pouches are designed to go from the freezer to the oven to the table in a snap. So whether you’re storing leftovers or reheating for the family, making the most of your meals has never been easier.

Ziploc Endurables®Over 100 uses!

Front of Ziploc Endurables large pouches packaging.
Attach sous vide immersion circulator to a pot or container large enough to hold the Ziploc Endurables® Large Pouch. Fill pot with warm water to depth as directed by manufacturer.
Sprinkle both sides of steak liberally with salt and pepper. Rub seasonings into steak.
Place steak in Endurables® Pouch, pushing steak onto bottom and into both bottom corners of Pouch. Top steak with garlic. Fold empty part of Endurables® Pouch over filled part, then squeeze to remove as much excess air as possible before closing zipper. Set aside.
Submerge Ziploc Endurables® Large Pouch in water, then use clips to secure top edges to rim of pot, completely covering the ingredients in the Pouch with water. Set sous vide immersion circulator to 130°F for medium-rare steak or 135°F for medium. Cook 2 to 3 hours. Remove Pouch from water using tongs.
Remove steak from Ziploc Endurables® Large Pouch; place on several layers of paper towel. Pat both sides of steak dry with paper towel.
Cut steak against the grain. Serve individual portions

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