Sous-Vide Tips


Gremolata-Topped Beef Roast

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.   

Cuts for Sous-Vide

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.

Rubs and Seasonings

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.

Garlic and Thyme Steak Rub

Garlic thyme rubbed steaks

Classic and flavorful…thyme, sweet paprika, garlic and ground red pepper provide just the right amount of spice to steak.

see recipe 

Garlic and Thyme Steak Rub

espresso rub

Enjoy the richness of espresso blended with garlic pepper, brown sugar and ancho chili powder in this bold steak rub.

see recipe 

Rub Ingredients

discover more rubs

Looking for big flavor and minimal effort? Learn what rubs and marinades can do for you in this collection.

see collection 

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