LIPAVI - Professional Sous Vide Equipment

Sous Vide: STEAKS: Choosing, Preparing, Seasoning and Searing

Since filets, rib eyes and New York strips are inherently tender, sous vide preparation of these cuts is prompt and almost effortless.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sirloin tip is marketed as beef knuckle, ball tip, round tip, and even "London Broil" on occasion. It is inexpensive, lean, and tough.

Prep: 0:30:00 Cook: 1:00:00 Medium

Thin sliced "Flanken" ribs are commonly quick grilled for Korean "Kalbi," but sous vide creates a product that is more moist and tender.

Prep: 0:30:00 Cook: 1:00:00 Medium

Sous vide transforms the texture of a steer's shoulder to that of a high priced steak. It can also preserve the unique "rare" appearance.

Prep: 0:30:00 Cook: 1:00:00 Medium

Among the hardest working muscles on a steer/heifer, this collagen laden cut is no match for the tenderizing capabilities of sous vide.

Prep: 0:30:00 Cook: 1:00:00 Medium

This novel presentation of the popular steak is festive yet simple.

Prep: 0:30:00 Cook: 1:00:00 Medium