Vivian’s Tenderloin (or Hanger or Sirloin) Steak


Sous Vide Hanger SteakCourtesy of Vivian Peterson of V Top Secret Chef
Serves 4


  • 4 (8 ounce/225 g each) pieces of hanger steak, tenderloin, or sirloin fillets
  • Kosher or truffle salt, to taste
  • Freshly ground black pepper, to taste
  • 12 sprigs thyme (optional)
  • 2 garlic cloves (optional)
  • 2 shallots, peeled and thinly sliced
  • 2 tablespoons (30 ml) high-smoke point oil


INSTRUCTIONSSous Vide Hanger Steak

  1. Fill and preheat the SousVide Supreme to your preferred temperature for steak (rare – 120F/49C; medium rare – 130F/54.5C; medium – 140F/60C; medium well – 150F/65.5C; well done – 160F/71C)
  2. Season steaks generously with salt and pepper.
  3. Put the fillets in a single layer into cooking pouch(es), along with thyme and garlic if using, and vacuum seal.
  4. Submerge the pouch(es) in water oven to cook for at least 45 minutes to one hour (tenderloin) and at least 4 and up to 12 hours (sirloin or hanger steak) for a 1-inch-thick/2.5 cm steak.
  5. When ready to serve, add oil to heavy bottomed stainless steel or cast iron skillet over high heat until oil is beginning to smoke.
  6. Remove steaks from pouch(es) and carefully pat dry on paper towels.
  7. Sear the steaks in the smoking oil until well browned on both sides, about 2 minutes total. Serve!

Delicious with Vivian’s Sous Vide Rainbow Carrots and Dauphinois Gratin (Potatoes au Gratin).

Learn more about this Seattle Sous Vide Cooking class here.



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  1. My premium hanger steak turned out perfectly! I wanted rare so I set my sous vide to 120 and left it there for about 7 hours. I only made one 8 oz hanger steak. Added kosher salt and pepper to the steak; put it in the bag with chopped fresh thyme (cause it was already chopped, otherwise I would have added sprigs) and one large cut garlic clove. I would have added shallots but I didn’t have any on hand. When ready for dinner – I opened the bag; wiped the thyme off the steak; got a little vegetable oil very hot in a cast iron skillet; seared for a minute and then added a bit of unsalted butter and continued to sear for another minute. I immediately sliced the steak and popped a piece in my mouth cause I was so hungry and it looked so good… and oh my, it tasted great! It was fabulously soft and full of flavor. The best hanger steak I ever made. I had the sliced hanger steak with good steak sauce but next time will likely add another step and make mushroom gravy or chimichurri sauce to go with it.

  2. SousVide Supreme Author says:

    Congratulations on your fine outcome! We’re so glad you enjoyed your first sous vide outing and sure it will be the first of many wonderful meals. A word of caution, however, in using raw garlic in the pouch with meat at a low temp: first, the garlic will not cook and at low temp (120F) and long time (7 hours) and can sometimes develop a metallic ‘off’ flavor. Vegetables need a hotter temperature to cook. (About 176F or higher to denature the collagen or burst the starch granules, for example.)The second reason is more important, though: food pathogens on raw root vegetables may have an opportunity to grow and multiply at low temps for a long cooks. The final hot sear helps forestall the risk, but may not eliminate it entirely, especially if the meat was mechanically tenderized. It’s a safer option to use roasted garlic, cooked/jarred minced garlic, or garlic powder in low temp cooking. Please continue to share your sous vide experiences with all of us! It’s a fun journey.

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