
Beef
Sous Vide: Grindhouse Top Sirloin Steak
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
View recipeTHE LIPAVI KITCHEN
Discover a new favourite. Explore sous vide recipes,
techniques and ideas for whatever’s on the menu.
A little inspiration.
A lot of possibility.
YOUR SELECTION
22 recipes · Page 1 of 2

Beef
Judicious sous vide tenderization improves the texture of this cut without sacrificing its rosy appearance of doneness.
View recipe
Beef
Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.
View recipe
Beef
This novel presentation of the popular steak is festive yet simple.
View recipe
Beef
Sous vide pasteurization adds a reassuring layer of safety to this exotic dish whose popularity dates back to the 19th century.
View recipe
Beef
Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!
View recipe
Beef
This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.
View recipe
Beef
While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.
View recipe
Beef
What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.
View recipe
Beef
This recipe utilizes the same cut of beef as the recently popularized Brazilian Rodizio steak called "Picanha."
View recipe
Beef
The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.
View recipe
Beef
Beef top sirloin requires more tenderization than premium cuts and sous vide is the best way to do it!
View recipe
Beef
The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
View recipe