3 Sous Vide Friendly Meat Cuts For Sous Vide Enthusiasts

Sous vide cooking offers precise, tender results. Ribeye, Filet Mignon, and New York Strip are ideal cuts. Adjust temperatures for desired doneness and finish with a quick sear for a perfect crust.

Sous vide friendly meat cuts

Discover the world of sous-vide cooking, a revolutionary technique now popular in home kitchens. Chefs and food lovers alike prefer this precise and consistent method for its tender, juicy results. Here are three meat cuts ideal for sous-vide cooking, perfect for both experienced enthusiasts and newcomers to this innovative approach.

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1. Ribeye Steak

Two raw ribeye beef steaks. Top view flat lay

A fan favorite, the Ribeye steak is known for its rich, beefy flavor and beautiful marbling, which renders down during the slow cooking process, leading to an incredibly juicy and flavorful steak. When cooked using the sous vide method, the Ribeye becomes even more remarkable. The precise temperature control allows the steak to cook evenly from edge to edge, ensuring that every bite is as delectably tender as the last.

Typically, a Ribeye steak would be cooked at 55C/131F for medium rare, but the beauty of sous vide cooking is that you can adjust the temperature to your preferred level of doneness. Remember to finish off your Ribeye steak with a quick sear in a hot pan or on a grill for a deliciously caramelized crust.

2. Filet Mignon

Raw beef filet mignon steaks with rosemary, pepper and salt on dark rustic board, black angus meat

Filet Mignon is another excellent choice for sous vide cooking. Known for its tenderness, the Filet Mignon can sometimes lack flavor due to its lean nature. However, with sous vide cooking, you can infuse the steak with your preferred spices and herbs, which are sealed in the bag with the steak, enhancing its taste.

A typical Filet Mignon can be cooked at 55C/131F for medium rare. As with the Ribeye, don’t forget to sear your filet mignon after sous vide cooking – this will add a wonderful texture and flavor to your steak.

3. New York Strip Steak

Raw Grass Fed NY Strip Steaks with Salt and Pepper

The New York Strip, also known as a sirloin steak, is another excellent candidate for the sous vide method. This cut of beef is popular for its balance between tenderness and robust flavor. Sous vide cooking accentuates these qualities by allowing the steak to cook in its own juices, resulting in a moist, flavorful steak with every bite.

For a medium-rare New York Strip, a temperature of 55C/131F is recommended. Again, a quick sear post-sous vide cooking will provide a beautiful crust that complements the tender interior.

Tips and Recommendations for Sous Vide Cooking

Now that we’ve discussed some meat cuts that perform exceptionally well under sous vide cooking let’s look at some tips and recommendations to ensure you get the best results every time. The beauty of sous vide cooking lies in its precision. Depending on your preferred level of doneness, you can adjust the temperature accordingly.

For instance:

  • For a rare steak, set your sous vide machine to 50C/122F.
  • For a medium-rare steak, set the temperature to 55C/131F.
  • If you prefer your steak medium, set your machine to 60C/140F.
  • For a medium-well steak, set the temperature to 65C/149F.

Remember, these are general guidelines, and you can adjust the temperature according to your personal preference.

How to Perfectly Sear a Sous Vide Steak

As Serious Eats explained in their video:

  1. Sous vide cooking allows you to nail the perfect doneness every time by cooking the steak in a precise temperature water bath.
  2. You can’t overcook steak with sous vide since once it reaches the temp of the water bath it stays there.
  3. Sous vide lets you get steaks prepped ahead of time since they can stay in the water bath for hours without overcooking.
  4. Sous vide works well for thicker steaks from 1-2 inches thick to get an even cook throughout.
  5. Temperature choices are based on desired doneness – 120-129F for very rare, 129-135F for medium rare, 135-144F for medium.
  6. Season and vacuum seal (or use a ziplock bag) before lowering into the water bath.
  7. Cook for at least 45 mins to an hour to allow heat to fully penetrate. Can leave in bath for a few hours.
  8. Quickly sear steaks after sous vide to build crust without raising internal temp much. Use high heat and butter/oil.
  9. No need to rest steaks after searing since they were brought up to temp gently. Just sear and serve.
  10. Sous vide yields incredibly consistent, perfect doneness without any guesswork or timing needed.
Serious Eats

Achieving the ideal sear is a crucial step when preparing steak using the sous vide method, enhancing both flavor and texture with a beautifully caramelized crust. Here’s a simple guide to ensure you get it right:

  • Pat Dry: After removing the steak from the sous vide bag, use paper towels to pat it dry thoroughly. This step is vital to eliminate surface moisture, preventing interference with the searing process.
  • Preheat the Pan: Heat a pan over high heat until it’s smoking hot. Add a high smoke point oil such as grapeseed or avocado oil.
  • Sear Each Side: Place the steak in the hot pan and sear each side for 1-2 minutes, creating a rich, brown crust. Don’t forget to sear the sides to render any fat.
  • Rest Before Slicing: Allow the seared steak to rest for a few minutes before slicing. This crucial step ensures that the juices redistribute throughout the steak, resulting in a consistently juicy bite.

Incorporating sous vide cooking into your culinary repertoire provides precision, consistency, and remarkable results. Whether you’re a seasoned home cook or a kitchen novice, exploring the world of sous vide with these meat cuts promises to elevate your cooking game. Happy cooking!

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