The Best Sous Vide Recipes You Must Try
Sous Vide cooking is probably the most game changing food trend of our time
Now you can try this fancy French cooking method from your own kitchen thanks to some revolutionary sous vide machines that allow you to cook these top sous vide recipes by yourself from home. We know… it’s quite amazing and you will thank us later.
Sous Vide Recipe #1: Sous Vide Chicken With Fresh Herbs
Prep Time: 10 min | Cook Time: 1.5 hours
- Chicken thighs (we prefer boneless)
- Preheat: preheat water to the temperature of 150.0 F
- Prep Chicken: wash & dry boneless chicken thighs. Season with salt and pepper add herbs (we love thyme and rosemary) with a pad of butter on top.
- Bag: place each one in a high quality zip bag. You can use a large bag to put more then one piece inside, just make sure they are not on top of each other.
- Seal: submerge bottom of the bag into pot with cold water to get all of the air out (aka: water displacement method) after you get the air out, seal the bag tight.
- Sous Vide: drop sealed bags into preheated water for 1.5 hours. Make sure bags are submerged under water, if not, repeat the step above until all air is out.
- Chill: chill bags in bowl with ice water for 10-15 minutes.
- Press (Optional): this helps get your chicken flatter for a nice crisp. Place chicken on baking sheet from both sides and weigh down with something heavy like cast iron pan or heavy cans for 30 minutes.
- Sear: remove from bag and dry it. To get a perfectly cooked, brown crisp, preheat cast iron pan or any pan (medium high heat) add few tablespoons of oil, sear chicken 2-3 minutes on each side until golden and crispy. Best served with asparagus and roasted potatoes (we love it with oregano and rosemary). ENJOY!
Try this great recipe with one of our favorite sous vide cookers.
Sous Vide Recipe #2: Sous Vide Steak Sashimi With Ponzu Dressing
Prep Time: 10 min | Cook Time: 1 hour 10 min
- 2 beef steaks (New York Strip / Rib eye), thickness: 1 inch/2.5 cm
- 4 tablespoons frying oil
- 2 tablespoons unsalted butter
- Sea salt to your liking
- Fresh cilantro leaves for flavor
- 1 teaspoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon yuzu juice
- 1 tablespoon Japanese sake
Digital thermometer with oven-safe probe
- Freeze: freeze steaks exterior for 30 min after placing on baking tray.
- Preheat: preheat oven to 160F(70C).
- Brush: brush olive oil on both sides of the steaks and heat skillet over medium high heat.
- Brown: brown the steaks for 30 seconds each side. Then transfer onto prepared baking rack.
- Insert: insert oven-safe probe thermometer onto side of thinnest steak. Set alarm to desired temperature (see chart at the bottom).
- Bake: baking time may vary depending on steak thickness and oven. Bake until set temperature is reached. Meat will continue to cook from heat after steaks are removed from oven.
- Avoid: to avoid overcooking, once temperature is within 18F (10C) of target temperature, if your thermometer does not have an alarm.
- Prepare Dressing: combine ingredients for the ponzu dressing in small bowl.
- Finish: remove from oven, slice steak to bite pieces, brush with butter and season with salt and cilantro. Serve with dressing. YUMMY!
Sous Vide Recipe #3: Sous Vide Lamb Chops Topped With Basil Chimichurri
Prep Time: 10 min | Cook Time: 2 hours
- 2 rack of lamb
- 2 garlic cloves. Crushed
- Salt & pepper
Ingredients for Basil Chimichurri:
- Some Olive oil
- 1 tablespoon Red chili flakes
- 1 Shallot diced
- 1-2 cloves Minced garlic
- 3 tablespoon of Red wine vinegar
- ¼ tea spoon Sea salt
- ¼ tea spoon Pepper
- 1 cup of Fresh chopped basil
- Set: temperature to 133F(56C) on your sous vide cooker
- Season: salt and pepper to your liking
- Vacuum: seal you lamb with garlic and cook sous vide for 2 hours.
- Prepare: combine Ingredients for basil chimichurri in bowl and mix, cover, refrigerate and set aside to let flavors blend.
- Dry: after 2 hours remove lamb chops from bag and dry well using paper towel.
- Sear: use blowtorch or hot oiled pan.
- Slice: slice between the bones and top with your fresh basil chimichurri you’ve prepared. ENJOY!
Sous Vide Recipe #4: Sous Vide Salmon Cooked To Perfection
Prep time: 35 minutes | Cook Time: 1 hour
- Skin on salmon fillets
- 4 tablespoons olive oil
- 2 tablespoons sea salt
- 2 cups ice water
- Brine: add salt to ice water and stir. Pour the water into ziplock bag, add olive oil and stir. Adding herbs to the brine and some black pepper is also common.
- Refrigerate: after adding salmon fillets, push as much air out as possible then seal bag. Refrigerate for 30 minutes.
- Transfer: dry with paper towel and transfer to another bag, after removing salmon from first bag.
- Add oil: to avoid the fillets from sticking add 1 tablespoon of olive oil and remove as much air possible and seal bag. Don’t squeeze fillets too much.
- Cook: put sealed bags into a pot of preheated water and cook at 122F (depending on the doneness you want) for 1 hour. Stir frequently and adjust temperature as needed. Use immersion circulator to make process easier.
- Preheat: preheat large skillet with 1 tablespoon olive oil before cooking is done.
- Sear: remove salmon from bag and sear for 45 seconds over high heat, skin side Down. Serve. You Welcome!
Sous Vide Recipe #5: Sous Vide Lobster With Pasta
Prep Time: 20 min | Cook Time: 1 hour
- 8 tbsp (120 g) unsalted butter
- 1 tbsp (28 g) chili paste
- 3 garlic cloves
- 2 sprigs parsley
- 8 lbs (815 g) frozen lobster tails, thawed and removed from shells (reserve shells for sauce)
- 1 tsp salt
- 4 large basil leaves
- 3 tbsp (45 ml) olive oil
- ¼ cup (65 g) tomato paste
- 2 plum tomatoes, chopped
- ½ cup (120 ml) dry white wine
- 2 tbsp (30 ml) white wine vinegar
- 1 sprig fresh thyme
- 1 tbsp (3 g) chopped fresh parsley
- White pepper
- 4 cups (1 L) whipping cream
- 1 lb (454 g) angel hair or pasta of your choice
- Preheat: water bath to 131F (55C).
- Seal: season lobster then put in a bag, add to it chili paste, butter, garlic, parsley and vacuum seal the bag.
- Cook: put bag into the pot and cook for 1 hour, while making sauce and pasta.
- Prepare sauce: put the shells in high heated pan with oil and sauté for 3 minutes, add sauce ingredients and simmer for about 5 more minutes. Add the cream and boil and reduce heat to medium-low simmer and stir until lobster flavor infuses cream and sauce is a bit thick.
- Extract: strain sauce into saucepan and press with sieve to extract all liquids, put pan over low heat.
- Simmer: 5-10 minutes to thicken sauce. Remove from heat.
- Cook: cook and drain pasta as shown on box directions.
- Cut: cut tails into bite pieces after removing lobster from sealed bag and saving 2 tablespoons of liquid, discard herbs. Add the sauce and pasta, toss together until all is covered in sauce. Serve. Enjoy!
The core temperature chart of various cuts of beef
Ribeye: rare 54 C / 129 F; Medium rare 56 C / 133 F ; Pink 58 C / 136 F; Medium 60 C / 140 F
Strip steak: rare 52 C / 126 F; Medium rare 55 C / 131 F ; Pink 57 C / 135 F; Medium 62 C / 144 F
Filet: rare 50 C / 122 F; Medium rare 53 C / 127 F ; Pink 56 C / 133 F; Medium 62 C / 144 F
Flank: rare 54 C / 129 F; Medium rare 56 C / 133 F ; Pink 59 C / 138 F; Medium 62 C / 144 F
See full sous vide temperature guide here
Find more great tips in sous vide tips blog.