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Cooking Method: Sous Vide

Sous vide cooks food in a temperature-controlled water bath so the interior finishes at exactly the doneness you choose. It is especially useful for steaks, chops, chicken breasts, and other cuts where precision matters. AmazingRibs-style sous vide cooking pairs science with control: exact heat prevents overshooting, while a final sear adds the browned crust that water cooking cannot create on its own.

The Secret To This Amazing Grilled Ribeye Is Sous Vide

Sous vide and seared ribeye stead on a plate with asparagus.

Grilled ribeye steaks are always a crowd favorite but it is easy to overcook this pricey beef cut. By starting the in a sous vide water bath, the ribeye is slowly cooked at its desired internal temperature in order to ensure it remains moist and tender. The steak is then reverse seared on the grill for smoke and char.

The Big Chill: A Trick For Making The Perfect Sous-Vide-Que Steak

three fillet mignons

Fire meets water with the introduction of the sous-vide-que cooking method. By starting steak in a temperature controlled sous vide water bath, it’s rendered perfectly cooked every time. Before hitting the grill, the food is shocked in an ice and water bath to stop cooking so that it can be grilled without overcooking.