Sous vide recipes beef

Our best sous vide recipes embody a stress-free cooking method that results in juicy, tender, perfectly cooked dishes every time. We also included lots of basic tips for best results and quick reference times and temps on each recipe for your convenience. The sous vide technique is fabulous for beef, pork, lamb, turkey, chicken, fish and more.

Roast beef is a classic dish with a variety of applications. No surprise, sous vide is the most foolproof method to keeping the meat juicy and flavorful. Low and slow cooking while constantly bathing the meat in its own juices create a winning combination for a variety of cuts.

How To Sous Vide Steak: A complete guide with tips, tricks, and temperature charts for preparing any steak in your sous vide!

This sous vide beef tenderloin recipe will give you perfect, tender, juicy tenderloin, edge-to-edge perfection with no chance of overcooking.

Learn how to make the perfect sous vide filet mignon – cooked in a warm water bath at a precise temperature and finished with a quick sear in a hot skillet. This beef tenderloin steak is super tender, juicy, and full of flavor! With a temperature and time chart for different doneness including rare, medium-rare, medium, medium-well, and well-done.

Create a perfectly cooked New York strip steak using the sous vide method. This foolproof method gives you edge-to-edge doneness, while a final sear with garlic and rosemary adds a flavorful crust and aromatic finish.

This sous vide Denver steak achieves a perfect rosy medium rare doneness every time thanks to precise temperature control then needs just a quick cast iron sear afterward for a crispy crust.

Sous vide recipes have taken the culinary world by storm, and for good reason! This innovative technique, meaning "under vacuum" in French, promises precision cooking and unbelievably delicious results. Imagine impossibly tender steaks with a precisely seared crust, restaurant-quality salmon infused with fragrant herbs, or decadent chocolate desserts with a luxuriously smooth texture – all achieved with surprising ease in your own kitchen.

Someone would ask "What is your recommended sous vide time and temperature for chuck roast?". There would be a wide variety of answers. It's confusing. Why the array?