Sous vide cooks vacuum-sealed meat in a precise-temperature water bath, guaranteeing exact doneness — then you sear for crust.
What Is Sous Vide?
A circulator holds water at your exact target temperature, so meat can’t overcook. A final sear adds color and flavor.
Best Cuts & Proteins for Sous Vide
- Beef loin steaks
- Pork tenderloin
- Lean cuts prone to overcooking
- See sous vide hanger steak and juicy sous vide steak
How to Cook Sous Vide
- Season and vacuum-seal with aromatics
- Set the bath to your target doneness (e.g., 130°F medium-rare)
- Cook 1–4 hours depending on thickness
- Pat very dry and sear hard
Browse all recipes & guides, or find a farm selling meat direct.
Frequently Asked Questions
What is sous vide cooking?
Sous vide cooks vacuum-sealed food in a precise-temperature water bath, so it reaches an exact doneness and cannot overcook. A quick sear afterward adds crust.
What temperature is medium-rare sous vide steak?
About 129–131°F for medium-rare. Hold the steak there for 1–4 hours depending on thickness, then sear.
Do you sear before or after sous vide?
Sear after. Pat the cooked meat completely dry, then sear hard for 45–60 seconds per side to build a crust without overcooking the interior.