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29 Best Sous Vide Recipes (with beginner tips)

Here’s what you get with a Sous Vide cooking method: juicy, tender, perfect texture, full control over the temperature and cook on your food and stress-free cooking. In other words – A LOT. 

Below are our best sous vide recipes for beginners or anyone who loves or is growing to love sous vide cooking. Plus lots of basic tips for best results. We also included quick reference times and temps on each recipe for your convenience.

collage of sous vide recipes

We’ve been experimenting for many years now with our sous vide equipment and we are hooked. 

There are a few downsides such as longer cooking times, but the guarantee of tenderness and the correct done-ness are a cook’s dream.

What is sous vide?

For those who are unfamiliar with this cooking method, here’s a good definition from  Cedarlane Culinary which sells sous vide and other cooking appliances. We have no affiliation.

Sous vide is a culinary technique in which vacuum-sealed food is immersed in a water bath and cooked at a very precise, consistent temperature. The precise temperature control allows you to cook food to perfection, while the forgiving nature of this cooking method also eliminates concerns about overcooking. 

Tips about Sous Vide Cooking

The tips below come from Chef Helen Rennie, Chef Kenji López-Alt, Doug Baldwin, several sous vide cookbooks and lots of research and trial and error.

Note to beginners: You will find clear step by step instructions for all our recipes. So don’t procrastinate – dive in! Sous vide cooking requires some experimentation to find your ideal time and temperature combination. Once you’ve tried it a couple of times, you will nail your favorite foods.

Preparation Tips

Sous vide is extremely easy to prep. Just season the meat, seal it in a bag, heat the water bath and drop in the food.

Seasoning tips

It’s best to experiment with seasonings. I found that you have to season meat both before and after the sous vide cook unless you are using a bold sauce in the final stage of the dish.

Certain seasonings are not appropriate while cooking such as raw garlic and acidic condiments. Salt, pepper, garlic powder and fresh herbs are fine. You will find different opinions on seasonings though.

Tips for set up

  • Start with hot water from the tap in your tub or pot to speed up the water bath coming to the correct temperature.
  • Bagging:
    • Use ziploc freezer bags (or other quality brands) instead of sealing with a vacuum sealer. It’s quicker, requires no special equipment and allows you to include some marinade in the bag (the more expensive vacuum sealers enable this too)
    • When adding food to the bag, fold over the top of the bag first to create a wider opening and avoid food interfering with the seal of the bag.
    • I put more than one steak, chicken pieces, fish fillets, chops or turkey breasts in the same bag if they fit.
  • There is a debate on whether to sear meat after cooking or before. Most chefs believe after is better (so do I).
  • In my experience, starting with good quality meat makes a difference.

Temperature and Timing Tips

In general

  1. Timing depends on thickness (not weight) and the cut of meat (lower end cuts like chuck, short ribs and sirloin take longer than ribeye for example)
  2. Temperature depends on how well done you like your protein (medium rare will need a lower temperature than well done)

Set the temperature according to a cooking chart guideline to achieve the EXACT temperature and texture you choose for the thickness and type of food you are cooking.

You will have to experiment to achieve the texture, juiciness level and cook you like best. We’ve gathered a few good charts for your convenience:

Here are a few rules of thumb for timing:

  • If meat or chicken is less than 1.5 inches/3.8 cm thick, about 1-2 hours cooking is fine.
  • Fish and shrimp will take 20-30 minutes, but don’t leave it in for more than 15 minutes extra.
  • You often get a window of 1-3 hours for many recipes where the meat will still be the exact medium rare, for example, without overcooking.
  • Food can be overcooked. It will be more tender, but less juicy. At a certain point, the texture will break down and become mushy.
  • Most meats can be cooked from frozen, often with an extra 45-60 minutes of cook time.

Finishing Tips

The sous vide method requires an extra step of making the meat look pretty and browning the surface – and I grumbled about this initially – but it only takes a few more minutes, so no big deal.

  • Use high heat for the oven, grill or a pan sear. I grill whenever possible – less smell and no clean up.
  • Given the window you have for timing, recipes can be made ahead then finished or browned in a few minutes before serving.

You should only sear the protein for a maximum of 1 minute per side if you want to maintain the temperature you like. In some cases, it’s hard to achieve a nice brown crust with this timing.

  • To extend the amount of time to about 2 minutes per side, you can cool the protein first. One way is to cool the meat in the fridge in or out of the bag for 10 minutes. Out of the bag will create a dryer surface for searing which is good.
  • Or, even quicker, drop the bag into an ice bath for a few minutes. In all cases, make sure to pat the meat dry with paper towels before searing with a bit of oil.

Safety Caution: if you are cooking anything at less than 130F/54.4C, don’t use a cooling method. Eat it right away.

Make Ahead Tips

  • According to Chef Helen Remmie, here’s how to make chops, steak and chicken breasts that are maximum 1.5 inches thick ahead of time:
    • Cook sous vide for 1-2 hours.
    • Place bag in fridge for up to 2-3 days once cooled down at room temperature or in an ice bath for 10-15 minutes.
    • To rewarm, place in sous vide in a bag for 30 minutes at 10 degrees less than cooking temperature. Chicken can be reheated directly in a skillet.

Beef, Lamb and Veal Recipes 

Prime Rib Roast Sous Vide

Temp: 132F/55.6C for medium rare. 

Time: Cook for 3 1/2 to maximum 6 hours (2 inches/5 cm thick)

Sous Vide Prime Rib (for 3-4)

sous vide prime rib sliced on a plate ff
Sous vide prime rib achieves a perfect melt-in-your-mouth medium rare with no guessing and no constant temperature checking. Zero stress!
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Sous Vide Flank Steak

Temp: 132F/55.6.

Time: Cook for 1 1/2 hours if 1/2 inch thick. If meat is thicker, cook for 2 to 3 hours.

Sous Vide Flank Steak

Sous Vide Flank Steak with glaze sliced on plate with mango salad
Tender, succulent, flavourful meat cooked to perfection and drizzled with a rich, velvety sauce is guaranteed with Sous Vided Flank Steak. Impress your guests!
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Sous Vide Short Ribs (Boneless Beef)

Temp: 135F/57.2C. 

Time: Cook for 48 hours (not a typo) for approximately 1 inch thick meat.

Sous Vide Short Ribs (Boneless Beef)

beef short ribs sliced over mashed potatoes
If you own a sous vide machine or are planning to get one, do not miss these boneless beef Sous Vide Short Ribs. Beyond easy and mouth watering! Definitely worth the 48 hours they take to cook.
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Korean Beef Short Ribs (sous vide)

Temp: 135F/57.2C.

Time: Cook for 24 hours (variations in the recipe)

Korean Beef Short Ribs (Sous Vide)

sliced Korean short ribs sous vide on cutting board
You will knock it out of the park with these mouthwatering sous vide Korean beef short ribs (also called Kalbi). Tender meat infused with complex sweet, salty, garlicky, savory flavors. No sous vide equipment? No worries – you have options.
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Sous Vide New York Strip Steak

Temp: 132-133F/56C for medium rare. 

Time: If steak is 1 inch thick, cook for 1-3 hours. If 1.5 inches thick, cook for 2-3 hours. If 2 inches thick, cook for 3-5 hours.

Best Sous Vide New York Strip Steak

sliced new york strip on cutting board
Sous vide New York Strip is an exceptional steak. Melt in your mouth tender, perfectly cooked to the temperature you choose, easy to make, fantastic flavor and stress free. 
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Sous Vide Chuck Roast

Temp: 135F/57C (see other options in recipe)

Time: 24 hours (or 2 days if you dry brine meat ahead of sous vide)

Sous Vide Chuck Roast (for French Dip Au Jus)

beef chuck roast sliced on bread with caramelized onions
Sous vide chuck roast is magical. You can achieve a super flavorful, tender, medium rare cook with a normally very tough cut of meat. It's perfect for a delicious French dip au jus or just plain with gravy.
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Sous Vide Burgers (taste test)

Temp: 137F/58C-138F/59C for medium.

Time: Cook 45 minutes to a maximum of 3 hours. 

Sous Vide Burgers

half a sous vide burger on plate with pickle
With a bit of experimenting and research, we've come up with some great tips for making sous vide burgers. We're aiming for juicy, great texture and the medium to medium-rare temperature we like. Nailed it!
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Sous Vide Beef Ribs (Mouthwatering!)

Temp: 155F/65C for medium-ish (slightly on the medium-rare side)

Time: Cook for 20 hours (from 18 to 36 hours max)

Sous Vide Beef Ribs (Mouthwatering!)

grilled beef ribs cut up on plate f
If you are the one who reaches for the bones when eating a prime rib of beef, these sous vide beef ribs are for you. Rich, succulent, tender meat with incredible flavor. They take little effort to make and a long time to cook.
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Sous Vide Tri Tip

Temp: 132F/55.6C for medium rare. 

Time: Cook for 6-10 hours (I do 8 hours) – about 2 inches/5 cm thick

Sous Vide Tri Tip

sliced tri tip on plate
Perfectly cook a beef tri tip roast to the exact temperature you choose every single time. That's what you can expect with sous vide tri tip. Remarkable consistency, excellent texture and definitely delicious. 
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Easy Mongolian Beef (sous vide or grill)

Temp: 132F/55.6C for medium rare.

Time: Cook 1-5 hours depending on thickness of meat. 

Easy Mongolian Beef (Sous Vide or Grill)

mongolian beef over rice on plate f
Serve your next steak dinner with an Asian flare. This appealing and easy Mongolian beef is bathed in the typical sweet and salty sauce, but skips the frying by cooking the steak sous vide or on the grill.
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Sous Vide Beef Crostini with Horseradish Aioli

Temp: 132F/55.6C for medium rare. 

Time: If steak is 1 inch thick, cook for 1-3 hours. If 1.5 inches thick, cook for 2-3 hours. If 2 inches thick, cook for 3-5 hours.

Sous Vide Beef Crostini with Horseradish Aioli Recipe

Sous Vide Beef Crostini with Horseradish Aioli. Beef is cooked to a perfect medium rare every time with sous vide cooking. Guaranteed.
Sous vide your steak ahead of time to a guaranteed medium rare to make these simple Beef Crostini with Horseradish Aioli appetizers. Elegant and delish!
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Sous Vide Lamb Chops

Temp: 131F (55C) for medium rare. 138-140F (59-60C) for medium. 145-148F (63-64C ) for medium well.

Time: Cook for 2-3 hours

Sous Vide Lamb Chops with Mint Chimichurri

slice open sous vide lamb chops on platter
Check out these little beauties. Sous vide lamb chops cooked to perfection. Moist, tender and no stress about over cooking. Worth the extra cook time if you have it.
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Sous Vide Veal Chops with Mushroom Sauce

Temp: 134F/56.6 for medium-medium rare.

Time: Cook for 3.5-4 hours

Sous Vide Veal Chops with Mushroom Sauce

veal chops sliced on cutting board
If you're looking for a veal chop recipe that is guaranteed to be tender and boosted with a delicious sauce, check out these no-fail sous vide veal chops with mushroom sauce. Easy and impressive.
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Sous Vide Corned Beef Recipe

Temp: 155F/68.3 (see other options in post)

Time: Cook for 24-36 hours

Sous Vide Corned Beef Recipe

stacked corned beef sandwich
Once you find your sweet spot texture, this 2-inredient sous vide corned beef recipe is pretty much foolproof. Pile it in reuben sandwiches, serve it with cabbage for St. Patrick's Day or make a corned beef hash for brunch. All delish.
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Chicken and Turkey Recipes

Sous Vide Turkey Breast

Temp: 145F/62.8C for tender juicy, little to no pink.

Time: Cook for 2 3/4-5 hours.

Sous Vide Turkey Breast

sous vide turkey breast sliced on a plate with quinoa stuffingf
Perfection! Sous vide turkey breast is impossible to beat for moist, tender, succulent turkey – EVERY time. Amazing results with this method – guaranteed.
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Glazed Turkey Thighs (sous vide)

Temp: 150F/65.6C.

Time: Cook for 2 1/2 to 4 1/2 hours (mine for perfect at 3 1/2 hrs)

Sous Vide Turkey Thighs

sliced boneless Turkey thighs on plate over quinoa with glaze f
You can't argue with tender, moist, flavorful and stress-free. That sums up sous vide turkey thighs glazed with maple syrup, Balsamic, Dijon and orange zest. The hands on time for this dish is about 20 minutes. The rest is hands free. What a pleasure. Even white meat lovers will love this sous vide recipe.
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Maple Glazed Sous Vide Chicken (sous vide)

Temp: 143F/61.7C. 

Time: Cook for 90 minutes to maximum 4 hours.

Sous Vide Chicken Breast Recipe (Citrus Glazed)

sliced chicken breast with citrus glaze on plate
This tender, juicy citrus glazed sous vide chicken breast recipe is bursting with flavor from a sweet, tangy glaze of maple syrup, orange, lemon and lime. Company worthy.
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Sous Vide Chicken Thighs (glazed)

Temp: 165F/73.9C for juicy tender thighs.

Time: Cook 1-4 hours. 

Sous Vide Chicken Thighs

glazed chicken thighs with green beans on plate2
Count on super juicy and tender chicken every time you make sous vide chicken thighs. No guess work. For this recipe, we're using bone-in thighs and a 3-ingredient sweet-savory glaze for a simple and delicious finish.
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Sous Vide Indian Butter Chicken

Temp: 145F/62.8C.

Time: Cook for 1 hour to maximum 3 hours.

Indian Butter Chicken Recipe (Sous Vide or Regular)

butter chicken over rice in bowl 1
The star of this scrumptious Indian Butter Chicken recipe is a rich, creamy, Indian-spiced sauce with tomatoes, onions, garlic, cream and butter. You can cook the chicken with any method including Sous Vide.
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Sous Vide Chicken Wings (Korean-style)

Temp: 156F/69C

Time: 1 1/2-2 hours

Sous Vide Chicken Wings (Korean-style)

3 chicken wings over rice on plate with chop sticks
Sous vide chicken wings are moist and tender and a great way to make these sweet, spicy, umami Korean style wings. Is the sous vide method worth it? Check out the pros and cons.
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Pork Recipes

Sous Vide Pork Chops with Apple Chutney

Temp: 140F/60C for medium. 

Time: Cook for 2 hours for about 1 – 1 1/2 inch thick.

Sous Vide Pork Chops with apple chutney

pork chop cut open on plate with apple chutney 1
You will not believe how moist and tender these sous vide pork chops are. Pair them with tangy-sweet apple chutney for amazing flavor and a knock-out presentation.
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Sous Vide Pork Chops (Vietnamese-style)

Temp: 142F/61.1C for medium with minimal pink.

Time: Cook for 1.5-4 hours. (I cook thick chops for 2.5 hours and thinner ones for 1.5-2 hrs).

Sous Vide Pork Chops (Vietnamese-style)

The sous vide cooking method is simply fantastic for pork chops. It keeps them moist and juicy and tender. The Vietnamese marinade and glaze takes them over the top with umami, sweet, salty flavors. So good.
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Sous Vide Maple-Mustard Pork Tenderloin

Temp: 140F/60C for medium (slightly pink, tender, moist but not too juicy) or 135F for closer to medium rare (pinkish-red, soft, moist, juicy). Or 137F for somewhere in between.

Time: Cook for 1 1/2 – 4 hours.

Sous Vide Pork Tenderloin Recipe – Maple Mustard

sliced sous vide maple mustard pork tenderloin with apples on cutting board f
Expect moist, tender delicious pork with this simple sous vide pork tenderloin recipe – stress free. The easy maple mustard sauce adds a delicious tangy-sweet flavor boost.
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Sous Vide Pork Loin With Raspberry Balsamic Sauce

Temp: 140F/60C for medium (slightly pink, tender, moist but not too juicy) or 135F/57.2C for closer to medium rare (pinkish-red, soft, moist, juicy) or 137F/58.3C for somewhere in between and if you want to brown the roast after sous vide cook.

Time: Cook for 1 1/2 – 4 hours.



Sous Vide Pork Loin with Raspberry Balsamic Sauce

sliced pork loin on plate with raspberry balsamic glaze
The sous vide method delivers with tender, moist pork loin. The rich, bold and beautiful raspberry balsamic sauce lends a simple elegance. Happily, the total hands on time for the entire dish is under 8 minutes!
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Sous Vide Baby Back Ribs

Temp: 165F/73.9C. 

Time: Cook for 6-8 hours.

Sous Vide Ribs

sous vide back ribs cut up on cutting board f
Sous vide ribs take a lot more time compared to traditional methods of cooking ribs. They are succulent, tender and melt-in-your-mouth. But are they worth it? Is the difference in taste and texture noticeable? 
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Best Pork Roast Sous Vide

Temp: 140F/60C for medium. 

Time: Cook for 4-6 hours

Best Pork Roast Sous Vide

sliced pork rib roast on plate with cranberry relish
Tender, succulent and perfectly cooked the way you like it every time. That's the beauty of the sous vide cooking method. This recipe for pork roast sous vide uses a bone-in pork loin rib roast – sort of like the prime rib of pork (yum!)- and can be served two ways. 
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Fish and Seafood Recipes

Sous Vide Salmon with Lemon Caper Sauce

Temp: 129F/53.9C (for slightly above medium rare). 

Time: If salmon is 1/2-1 inch thick, cook minimum 20 -30 minutes; if salmon is 1-2 inches thick, cook 30-40 minutes.

Sous Vide Salmon Recipe with Caper Sauce

piece of Sous Vide Salmon with Caper Sauce on plate F
The extra time this sous vide salmon recipe takes to cook is worth it. Guaranteed cooked-to-perfection with a lemony-tangy caper sauce to top it off.
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Easy Sous Vide Lobster Tail

Temp: 137F/58CC for juicy, tender, succulent lobster

Time: Cook for 45 minutes to 1 hour.

Easy Sous Vide Lobster Tail

2 lobster tails in butter in dish with tarragon
Enjoy an easy, impressive and succulent butter-poached sous vide lobster tail for a special occasion. Perfectly cooked every single time with just 3 simple ingredients. A decadent treat!
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Others sous vide recipes

Sous Vide Poached Eggs (with easy hollandaise)

Temp: 167F/75C (see other options in recipe)

Time: 13 minutes

Sous Vide Poached Eggs (with easy Hollandaise)

sous vide poached egg cut open over English muffin
Oh perfect poached egg. No swirling in vinegar water. No standing over the stove worrying about over cooking. And no wispy whites floating in the water. Sous vide poached eggs are simply little miracles, every time. Top them with an easy sous vide hollandaise – yum!
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Sous Vide Thai Mixed Vegetables and Tofu

Temp: 183F/83.9C. 

Time: Cook for 30 minutes.

Sous Vide Thai Mixed Vegetable & Tofu Recipe

Vegetable and Tofu SousVide
This SousVide Thai Mixed Vegetable & Tofu dish allows you time with your guests and ensures a delicious meal. The SousVide method delivers a perfect cook every time.
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