Beef
Sous Vide: Bone-in Rib Eye Steak
The decline in popularity of steak has been predicted and even asserted in recent years. This offering belies all the trends.
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30 recipes · Page 2 of 3
Beef
Sous Vide: Bacon Wrapped Top Sirloin
Beef top sirloin requires more tenderization than premium cuts and sous vide is the best way to do it!
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Sous Vide: Culotte/Picanha 2021
This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.
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Sous Vide: Beef Pot Roast
The tougher the cut, the more eagerly we apply sous vide. Enter Beef Eye of Round--lean, devoid of marble and cost-effective.
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Sous Vide: Pork Cutlet "Tonkatsu"
The humble cutlet is truly global. Unlike most Western dishes, the crispy crusted, coffee shop standby has infiltrated the Pacific Rim!
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Sous Vide: Beef Flank Steak, London Broil Style
Many believe that this lean cut can be tenderized by marinating. Impossible to prove or disprove, sous vide renders the debate unnecessary.
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Sous Vide: Preparing a Whole Beef Brisket for Sous Vide Processing at 129 F/54 C.
No longer do we need to "cook it to death" when we embark on our journey to Beef Brisketville. Sous vide renders this …
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Sous-B-Q: Smoked Pork Shoulder Steaks and Slices; Breakfast, Lunch, and Dinner
Many pitmasters proceed directly from the raw product to the pulled pork result. Sous vide spotlights stops along the way.
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Sous Vide: Pepper Seared Beef Tenderloin, Bearnaise Sauce, Galette Potatoes
The pepper crusted tenderloin, the creamy texture of Bearnaise sauce and the wafer crispness of Galette potatoes make this dish sublime.
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Sous Vide: Boneless Prime Ribs of Beef
Few dishes are more desirable for special occasions than prime rib. Sous vide allows the home enthusiast to achieve professional results.
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Sous Vide: Beef Tenderloin Roast; How To Coordinate Multiple Sous Vide Projects
An alternative to processing individual steaks; we also explain how to utilize multiple temperatures in a single sous vide project.
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Sous Vide: Pasteurized Beef Carpaccio
Carpaccio is a raw beef dish named after an Italian artist enamored of vivid red shadings. Sous vide pasteurization adds a layer of …
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