What is sous-vide? This method of cooking involves sealing food in a specific air-tight plastic bag and placing it in a temperature-controlled water environment. While cooking beef using sous-vide takes longer than traditional beef cooking methods, like pan-broiling or grilling, the low and slow method results in tender and consistent doneness every time. To add color after cooking, sear beef in a skillet or on a grill before serving.
Most beef cuts can be cooked in sous-vide, but larger, tougher cuts can really benefit from this preparation. For good results, cuts of beef over 2 inches (or 12 ounces) work best. Smaller cuts, like individual steaks, may also be prepared in sous vide, but care must be taken with cook time, so over-tenderization doesn’t occur. Similar and usually better results can be achieved by cooking steaks in a skillet or on a grill.
Don't forget to season! Before sealing the bag, add a spice rub or fresh herbs so the beef is infused with flavor throughout the cooking process.