Sous Vide Recipes, Tips & Tricks?

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I'm about to order the vacuum sealer this AM, maybe a fancy tub too.

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I'm sure it's nice and slightly more efficient, but I wouldn't waste your money on it just for sous-vide uses. A Ziploc bag and large pot work perfectly fine.


I like doing New York Strips, allows your to get a really good sear on the fat cap afterwards.

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Chicken and pork chops are elevated to another level using SV. Extremely juicy/flavorful.

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I've got some thick bone in pork chops in the freezer, maybe I'll start there.

Any seasoning tips? I usually just use some kosher salt before I grill pork chops and pull when the thickest spot hits 145. What should I do on the sous vide?

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What should I do on the sous vide?

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Google will be your friend here. Bunch of resources online about soud-vide temps/time.

I’m too lazy to link it but on YouTube there is a video called “can’t f*** it up eggs Benedict”. It has earned a spot as my favorite breakfast and is stupid easy with sous vide.

Crème brûlée in wide mouth jars is easy, delicious, and fun for parties.

As far as steaks go, I use it for Filets and strips. I don’t like ribeyes SV because the fat doesn’t render right IMO. If you do SV a ribeye, you can get around the fat rendering problem by cooking them at 140 for an hour. The strip and filet are perfect at 125.

The best crust on your steak can be achieved by SV, then when finished, remove and pat try, then place on a wire rack in a refrigerator. That will cool off the exterior and air dry the steak to prep it for the sear. After the steak has been in the fridge for 5 minutes, get a cast iron skillet so hot that you think it may crack and then sear the steak with Ava ado oil and gentle pressure for 1.5 minutes per side. Remove from skillet and Put a few pads of butter to melt. Salt/pepper to taste.

Kerry Gold & Land O Lakes both make a herb / garlic butter that I get at Walmart
I like the Land O Lakes better
I season with Cajun seasoning and or a garlic herb seasoning then add a pat of the butter
I also use ziploc bags & a pot

I’m not the best cook but I haven’t messed up anything yet using sous vide

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Sous vide your pork chops

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You can pick up the full pork loins for cheap then cut to thick sized boneless chops. Sous vide those bad boys.

Also seasoning meat can be tricky. Season before bagging. Can add a pat of butter and herbs into bag.

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Grill your steaks baw. Sous vide your pork chops.

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My pork chops on the BGE are damn good.

I've been moving my steak game to a reverse sear, finish in cast iron on the stove lately. Have not perfected it. My crew likes it rare, and I've overshot on the sear to a more medium rare on recent attempts.

Sous vide temp 131 filets and sear

Definitely doesn’t have to be an $800 sous vide. It’s a game changer for a few dishes for me, because it’s eliminates the risk of over/undercooking meat and ensures moistness. Best if you can sear on ceramic grill like BGE at ~650 deg., or else cast iron.
Pork tenderloin sous vide
Sous vide at 136 for 2 - 3 hrs., then sear.

Whole beef tenderloin
Coat w/olive oil, sprinkle McCormicks steak seasoning and a little garlic powder, add rosemary.
Sous vide at 130 at least 3 hrs
Season again with McCormicks and Carne Crosta Steakhouse rub
Sear at 650 2.5 min. ea side.

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Sounds like you got a Polyscience. It might be a little overkill for home use but, that's not a bad thing.

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I didn't get the $800 one, that's what my kid used in class. She got me an Anova.

Here's the steak she did in class at 135F.