Recipes tagged with #53C
30 recipes
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.
Prep: 0:30:00
Cook: 1:00:00
Medium
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!
Prep: 0:30:00
Cook: 1:00:00
Medium
Sous Vide: Culotte/Picanha 2021
This sub-primal muscle attached to the beef top sirloin has a dense texture and hearty flavor.
Prep: 0:30:00
Cook: 1:00:00
Medium
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.
Prep: 0:30:00
Cook: 1:00:00
Medium
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!
Prep: 0:30:00
Cook: 1:00:00
Medium
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.
Prep: 0:30:00
Cook: 1:00:00
Medium