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Season the Meat: Generously season your meat with salt, pepper, and any herbs or spices you prefer.
Vacuum Seal: Place the meat in a vacuum bag and seal it tightly. If you don’t have a vacuum sealer, use a ziplock bag and remove as much air as possible using the water displacement method.
Set the Sous Vide Cooker: Preheat your sous vide water bath to the desired temperature. For example, 130°F (54°C) for medium-rare steak, or 165°F (74°C) for chicken breast.
Cook Slowly: Submerge the sealed meat in the water bath and cook for the recommended time. Steaks typically need 1–4 hours, while tougher cuts like brisket may take 24 hours or more.
Finish by Searing: After cooking, remove the meat from the bag, pat it dry, and quickly sear it in a hot pan with butter or oil for 1–2 minutes per side to develop a delicious crust.
Tips for Best Results
Use a good-quality vacuum sealer and fresh meat for optimal flavor.
Don’t skip the sear—it adds texture and caramelization.
Experiment with herbs and marinades sealed in the bag for infused flavors.
Try different cooking times and temperatures to find your perfect doneness.
Final Thoughts
Sous vide cooking revolutionizes how we prepare meat by combining science and culinary art. This method takes away the guesswork, delivering tender, juicy, and flavorful meat that’s hard to beat. Whether you’re a beginner or an experienced home cook, sous vide is a technique worth exploring for truly next-level meat dishes.
Ready to try? Get your sous vide setup and cook your meat like never before!
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