Sous Vide Recipes & Guide | Dr. Terry Simpson
Recipes · Sous Vide
Sous Vide: Precision, Safety, and Flavor
Edge-to-edge doneness, zero guesswork. Sous vide holds food at the exact temperature where proteins set gently—so lean cuts stay juicy and tough cuts turn tender without drying out. Finish with a hot, fast sear and you’re done.
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Jump to: Why sous vide works Starter recipes Temps & safety Gear quickstart FAQs
Why sous vide works
- Precision, no overshoot: The bath keeps the whole piece at target temp—no grey, overcooked ring.
- Protein science = juicy: Around 130–140°F, myosin sets while actin hasn’t fully tightened—result: tender, sliceable, still-juicy meat.
- Time = tenderness: Moderate heat over time softens connective tissue without drying lean cuts.
- Moisture retention: Bagging limits evaporation. Pat dry post-bath, then sear fast for color without cooking the center further.
- Safer by time × temp: Pasteurization comes from both time and temperature; finish with a hot sear for flavor and surface safety.
Starter recipes
Pork Tenderloin — Sous Vide
Equal-parts rub → 140°F for 3–5 hrs → hot, fast sear.
Tandoori Lamb Chops — Sous Vide Finish
Quick char → marinade → 126°F for 45 min → optional post-sear.
Sous Vide Steak (Reverse-Sear)
Common range: 129–134°F for 1½–2 hrs (thickness-dependent); dry well, sear hard.
Sous Vide BBQ Ribs (Smoke Finish)
Pick your path: 165°F × 12h (pull-apart) or 145°F × 24h (sliceable); finish with smoke/glaze.
Temps & safety
Time × temperature matters. These are common, well-loved targets with finishing sears.
| Cut | Target bath | Typical time | Texture goal | Finish |
|---|---|---|---|---|
| Pork tenderloin | 140°F / 60°C | 3–5 hours | Blushing, very tender | Hot, fast sear |
| Lamb loin chops | 126°F / 52°C | 45 minutes | Rosy, tender | Quick sear (optional) |
| Steak (1–1½ in / 2.5–4 cm) | 129–134°F / 54–57°C | 1½–2 hours | Medium-rare to medium | Hard sear for crust |
| Pork ribs | 165°F (12h) or 145°F (24h) | 12–24 hours | Pull-apart (165°F) or sliceable (145°F) | Smoke or broil to glaze |
Conventional USDA guidance (not sous vide) for whole cuts of pork is 145°F (63°C) + 3-minute rest. Always sear post-bath and follow reputable pasteurization tables.
Gear quickstart
- Bath: Any reliable immersion circulator + a heat-safe pot/tub.
- Bags: Vacuum sealer is great; zip freezer bags with water-displacement also work.
- Weights/rack: Keep food submerged; use clips or a rack.
- Drying tools: Paper towels + wire rack to get the surface bone-dry before searing.
- Sear gear: Cast-iron skillet or ripping-hot grill (30–120 seconds a side).
FAQs
Do I need to rest meat after sous vide?
Only briefly after the sear—carryover cooking is minimal because the core is already at target temperature.
Can I batch cook for guests?
Yes. Hold finished bags in the bath at serving temp for up to an hour; dry and sear to order.
What oils for searing?
Use high-smoke-point oils (avocado, refined grapeseed). For steak crust, a dry pan + tallow/butter in the last seconds works well.
