Medium Rare Sous Vide Striploin – Amazing 2-Hour Recipe Guide

Medium rare sous vide striploin is my favorite way to cook steak at home—tender, juicy, and packed with flavor. The first time I made a medium rare sous vide striploin, I was shocked by the texture. Growing up in Florida, I grilled everything. But even then, I struggled with uneven results. Once I sealed up a striploin, set the sous vide to 130°F, and waited 2 hours, I was hooked. That buttery bite changed everything. Now, a medium rare sous vide striploin is my weeknight go-to for stress-free, steakhouse-quality meals.

What makes a medium rare sous vide striploin so dependable is precision. You hold the steak at exactly 130°F—never above or below. That temp gives you a warm pink center without overcooking. Plus, the sealed bag locks in flavor and moisture. Even if you’re busy, the water bath does the work for you. I’ve made a medium rare sous vide striploin while multitasking, and it still came out perfect. Once seared, it’s crispy on the outside, juicy on the inside, and always crowd-pleasing.

I leaned on guides like this New York sous vide strip steak to build confidence. Over time, I developed my own routine for the ideal medium rare sous vide striploin. Whether you’re serving two or prepping in advance, this method is reliable. Pair it with this zero-stress steak workflow for even better results.

In this guide, you’ll master how to cook a medium rare sous vide striploin the right way. From temp and timing to FAQs, we’ll cover it all. If you’re craving consistent, juicy steak without the guesswork, this medium rare sous vide striploin recipe delivers.

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How long to sous vide strip steak medium rare?

Timing is everything when it comes to sous vide, and when you’re working with a striploin, getting it right makes all the difference. For a tender, juicy result, the sweet spot for medium rare is 2 hours at 130°F (54.4°C). This temperature ensures the center stays a beautiful rosy pink with that perfect melt-in-your-mouth texture, while the extended cooking time allows the connective tissue to gently relax. You’ll end up with a steak that’s firm enough to slice cleanly, yet tender enough to chew effortlessly—just the way a striploin should be.

If you’re pressed for time, you can shorten the sous vide bath to just 1 hour—especially for thinner cuts of striploin—but keep in mind the texture won’t be as rich, buttery, or evenly tender. For best results, 2 hours is ideal. Still, sous vide cooking is famously forgiving. Extending your cook to 3 hours is completely safe and often beneficial for slightly thicker cuts. That’s one of the biggest advantages of the method: a wide timing window with minimal risk of overcooking.

It’s why so many home cooks ask, “Can I sous vide a steak for 2 hours?” With striploin, the answer is a confident yes—and honestly, it’s the sweet spot. You get all the benefits of a long, slow cook without any downside. For more guidance on adapting sous vide times to steak thickness, refer to this sous vide steak timing chart that makes planning even easier.

Why 130°F is the medium rare gold standard

Sous vide is all about precision and control, and when it comes to steak, 130°F is where the magic happens—especially for a perfect medium rare. Go below that, and the steak retains a raw, overly soft texture that lacks the satisfying chew of a properly cooked striploin. Push it above 135°F, and you start drifting into medium territory, sacrificing that signature pink center. But at exactly 130°F, you hit the sweet spot. The proteins firm up just enough to hold their shape while staying tender enough to slice like butter. This balance is what makes sous vide so special, especially for cuts like striploin.

Another major benefit of cooking at 130°F? It gives you the freedom to sear confidently without worrying about overcooking your steak. A quick 30-second sear per side in a blazing hot cast iron skillet is all you need to create that crave-worthy, caramelized crust. This flash of intense heat locks in flavor while preserving the rosy pink interior of your medium rare sous vide striploin. That buffer zone is especially important when working with a 1-inch thick steak, which can dry out fast using traditional grilling methods. With sous vide, you’ve already nailed the internal doneness—searing is just the finishing flourish.

No guesswork, no stress. And if you’re new to this method, you’ll appreciate this New York sous vide steak guide, which walks you through a very similar temperature-based approach. Whether you’re cooking for yourself or serving guests, this precision-based technique makes it easy to deliver steakhouse-quality results from your own kitchen.

To help, here’s a simple reference table:

Doneness	Sous Vide Temp	Time
Rare	125°F / 51.6°C	1–2 hrs
Medium Rare	130°F / 54.4°C	2 hrs
Medium	135°F / 57.2°C	1.5–2.5 hrs

Still unsure? This complete steak guide breaks down everything from timing to doneness.

How to get that golden crust without overcooking

Once your striploin finishes its sous vide water bath, the flavor journey isn’t over—now comes the most satisfying part: the sear. This final step transforms a tender steak into something unforgettable. But to do it right, you need to start by thoroughly drying the steak. Moisture is the enemy of browning. Use paper towels to pat the striploin completely dry on all surfaces, especially the edges.

Any leftover moisture will cause the meat to steam instead of sear, robbing it of that delicious crust. Heat a cast iron skillet over high heat until it’s nearly smoking. You want intense, direct heat. Add a tablespoon of high smoke point oil—avocado, canola, or grapeseed are all great choices. Once the oil shimmers, carefully place your striploin in the pan and let it sear for just 30 seconds per side. That’s all it takes to build a golden-brown crust while preserving your perfectly cooked medium rare interior.

This finishing step delivers both visual appeal and a burst of flavor—the crispy outer edge provides a satisfying contrast to the buttery, juicy center. Be careful not to overcrowd the skillet, as this can drop the temperature and result in uneven searing. Also, don’t forget the edges. Using tongs, gently roll the steak along the hot surface for about 10 seconds per side to caramelize every angle. Looking for a hands-off approach? Try the broiler method—it’s a reliable way to finish a sous vide steak without hovering over the stove, and it works especially well for thicker cuts like striploin.

Why resting matters, even after sous vide

You might think a sous vide steak doesn’t need resting—but it absolutely does. While sous vide ensures your striploin is cooked evenly, the final sear still pulls juices toward the surface. Letting your steak rest for about five minutes after searing gives those juices time to settle and redistribute. This keeps every bite moist and balanced. It’s a small step that makes a big difference. While the steak rests, take a moment to finish plating your sides or pour a glass of red wine. Resting isn’t optional—it’s the final touch of precision in sous vide cooking.

When it’s time to slice, always go against the grain. This simple but crucial step shortens the muscle fibers in your striploin, making every bite more tender and much easier to chew. It also shows off the vibrant, pink interior of your medium rare sous vide striploin—a visual reward for all that precision and patience. The result is a steak that’s not only flavorful but also has an ideal texture from edge to edge. A proper slice is the final move in ensuring your meal delivers restaurant-level quality at home.

Want to elevate it even more? Add a generous pat of herb butter just before serving. As it melts, it coats the steak with richness and aroma. Or take it further by following the flavor-packed finish in this garlic and herb butter sous vide steak, which pairs beautifully with striploin and amplifies the buttery tenderness you’ve already built.

Can I sous vide a striploin roast the same way as a steak?

Not quite. While the goal—tender, juicy meat—remains the same, a whole medium rare sous vide striploin roast needs more time due to its size and thickness. For best results, cook a full medium rare sous vide striploin roast for 6 to 8 hours at 130°F. This longer bath ensures the core reaches the ideal temperature without any gray edges or uneven cooking. When done correctly, a medium rare sous vide striploin roast offers a buttery, sliceable texture similar to prime rib—just a bit leaner and more refined. If you’re new to larger cuts, this roast beef sous vide recipe offers excellent timing and prep tips that also apply to a medium rare sous vide striploin.

Finishing a medium rare sous vide striploin roast gives you some flexibility. You can sear the whole roast in a hot oven or sear each slice individually. Both methods work well. Either way, the technique is nearly identical to cooking single steaks, but with a bit more patience. Just don’t skip the rest—letting your medium rare sous vide striploin settle before slicing ensures every bite stays juicy. Once you’ve done it, a medium rare sous vide striploin roast becomes your secret weapon for dinner parties and holiday meals alike.

Can steak be overcooked in sous vide? Surprisingly, yes.

Many people believe you can’t overcook steak with sous vide, but that’s a myth—especially when it comes to a medium rare sous vide striploin. While the temperature stays stable, time still changes texture. After 4 hours in the bath, a medium rare sous vide striploin starts to lose its firm bite and develops a soft, pot-roast-like consistency. That might work for tougher cuts like chuck or brisket, but it’s not ideal for a premium medium rare sous vide striploin. To maintain its signature texture, keep your cook time in the sweet spot: between 1.5 and 3 hours. That’s where a medium rare sous vide striploin shines with perfect tenderness and structure.

This comes up often with new sous vide cooks, especially those using methods like this overcooked steak FAQ. The best way to protect your medium rare sous vide striploin is with a timer and a little planning. Even if you leave it a bit longer, a properly timed medium rare sous vide striploin remains far more forgiving than traditional methods.

And if you’re finishing your medium rare sous vide striploin on the grill? Keep it quick and hot. One minute per side is plenty to add those classic grill marks without pushing the steak past medium rare. Any more and you risk drying out your medium rare sous vide striploin and undoing all the work your water bath did. For more smart finishing advice, check out this striploin grilling guide—it’s perfect for anyone looking to master the art of the medium rare sous vide striploin.

Conclusion: Sous Vide Striploin Made Simple, Delicious, and Repeatable

There’s something incredibly satisfying about pulling a bag from the water bath and knowing your medium rare sous vide striploin is already perfect—before you even open it. That’s the true beauty of a medium rare sous vide striploin: precision without pressure, and flavor without fail. You get consistent results every time, no matter your skill level.

Whether you’re prepping for a date night, feeding your family, or simply treating yourself, the medium rare sous vide striploin puts you in full control. You choose 130°F as your exact temperature. You decide when to start the sear. And thanks to sous vide’s even cooking, every bite of your medium rare sous vide striploin is tender, juicy, and exactly what you hoped for. No stress. No guesswork.

Once you experience the flavor and texture of a perfectly executed medium rare sous vide striploin, going back to grilling alone just doesn’t compare. With sous vide, it’s not just about cooking—it’s about creating confidence. One perfectly cooked medium rare sous vide striploin at a time.

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FAQs

How long to sous vide strip steak medium rare?
About 2 hours at 130°F (54.4°C) is ideal for a 1-inch medium rare sous vide striploin. This ensures a tender, juicy texture from edge to center.

How long do you cook a striploin for medium rare?
If grilling or pan-searing, cook for 4–5 minutes per side. For a sous vide method, 2 hours at 130°F gives you perfect medium rare every time.

What temperature is medium rare sous vide sirloin?
The classic target for medium rare is 130°F (54.4°C), whether you’re cooking sirloin or a medium rare sous vide striploin.

How long to sous vide a strip loin roast?
For a whole striploin roast, cook it for 6 to 8 hours at 130°F. This longer bath ensures even doneness throughout the thick cut.

Can I sous vide a steak for 2 hours?
Yes, and you should. Two hours is ideal for a 1-inch medium rare sous vide striploin—just long enough to tenderize without overdoing it.

How long to grill a 1-inch strip steak for medium rare?
After sous vide, sear or grill for just 1 minute per side. If starting raw, grill for 4–5 minutes per side to reach medium rare.

Can you overdo steak in sous vide?
Yes, if you leave it too long. A medium rare sous vide striploin can get too soft after 4+ hours. Stick to 1.5–3 hours for best results.