Steak and Sous Vide




We cannot avoid the fact that the beef we enjoy comes at a great cost to the animal. This is why we believe it is really important to treat the meat produce with the respect it deserves.

Sous Vide cooking is perfect for beef. Every cut of beef can be cooked sous vide – from the tenderloin and rib-eye, down to the brisket and the short rib. It is a gentle process that retains the moisture and flavour with amazing results.

There are a few simple rules to remember though. The cooking duration and temperature can vary from cut to cut, and your desired result. For instance, do you have your steak rare or medium rare?

Generally, the less-tough and higher fat content parts of the cow require a short 45 – 90 minutes in a sous vide bath, whereas the toughest of the muscles need 12 – 72 hours. Prime cuts with high fat-content, such as rib-eye and sirloin fall in the middle at 1.5 – 5 hours cooking time.

It is a good idea to get your hands on a sous vide time and temperature chart like the one in the cookbook ‘At Home with Sous Vide‘ by Dale Prentice. A comprehensive chart will be your best friend as you begin your sous vide journey and also a great point of reference and confirmation of your knowledge as you become a more experienced sous vide cook.

On that note, let’s have a crack at cooking the perfect steak