LIPAVI - Professional Sous Vide Equipment

Sous vide: Rib Eye Steaks for 4 or MORE--Option #1, Immediate Service--2020

Serving sous vide steaks at your next party? Or do you just happen to be in possession of a large piece? Try this!

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

This technique offers the option of serving perfectly cooked steaks at a moment's notice--today, tomorrow, or two weeks from now.

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

While derived from an inherently tender primal cut, the New York nerve/vein end is extremely gristly and requires special treatment.

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

Less familiar than the neighboring filet mignon and leaner than the popular rib eye steak, market forces make the strip loin a bargain.

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

A common ingredient in Asian cuisine, Dim Sum and Vietnamese "Pho," beef tendons are slowly becoming familiar to westerners.

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

What was once relegated to the pot roast/stew heap can now achieve the color and texture of the high priced entrees.

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