SOUS ALL THE VIDES

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Beef

Beef

Beef Shank Steak

This is a fascinating, beautiful cut of meat, but watch out — that maze-like pattern isn't fat, it's connective tissue. Extra time and care is needed to break it down and make this tender, otherwise you'll be chewing, cutting, and swearing your way through this steak. The marrow is an added

Beef

Rosemary Beef Tenderloin Steaks

A steak this delicious deserve a simple preparation. I've made these twice, and both times they turned out to be the most tender, juicy, delicious steaks I've ever had. I can't wait for you to try them! Recipe Ingredients 2–4 Beef tenderloin steaks 3 tbsp olive oil 2 tbsp

Beef

Velvet Steak

My local butcher started featuring some lesser-known cuts of meat, and the velvet steak definitely caught my eye. It was a beautiful red oblong cut with almost no marbling. I was excited to experiment with something new, so I went with a really simple preparation. I'm not sure I'd ever

Beef

Simple Salt & Pepper Sirloin Roast

This roast comes out more on the medium-well side than most of the other beef recipes here, but it's still moist and juicy. It only takes 10–12 hours in the bath, so you can start cooking it in the morning and it'll be ready to take out and finish

Beef

Garlic Mustard Ribeye Steak

This has come to be my go-to way to do steak sous vide — a one-day marinade followed by an hour in the immersion circulator, and a quick sear on the grill or cast iron skillet. This makes for a weeknight meal that always leaves me thinking, "I'd be paying $80