A perfectly cooked medium rare steak is a sight to behold. While sous vide filet mignon is amazing, cooking (the more flavorful) intermediate and tougher cuts is where sous vide really shines over conventional cooking methods. If you get a chance, definitely try cooking a flat-iron or chuck roast.

Tender Cuts:
1 to 1.5 hours

Intermediate Cuts:
6 to 8 hours

Tougher Cuts:
24 to 48 hours

Recipe Ideas

  1. Sous Vide Steak GuideJ. Kenji

  2. Chimichurri SauceSerious Eats

  3. Bearnaise SauceMichael Ruhlman

General Tips

  1. For the best crust/sear on your steak, pat your steak dry and heat your pan up beforehand for several minutes to get it piping hot.

  2. Steaks with thick streaks of fat in them are not the best suited for sous vide because the low temperature will not render the fat.

  3. The suggested cook times for intermediate and tougher cuts are longer than many on the internet, because they are trying to maximize the breaking down of tough connective tissues. If you are in a rush, feel free to cook them for a little less time because they are safe to eat after only an hour.