How to Sous Vide: A Beginner's Guide
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How to Sous Vide Your Wagyu Beef
Sous Vide is not only a beginner-friendly way to cook, but it's also one of the best due to its simplicity, ease of execution, and amazing results.
Supplies Needed:
- Cross Creek Ranch Premium Meat of your choice
- Sous Vide Circulator
- Water Bath
- Sealable Bags
- Vacuum Sealer
- Meat Thermometer
- Meat Finishing Method (pan/skillet, grill, culinary torch, etc.)
Cooking Instructions:
- Allow your steak to come to room temperature, pat it dry with paper towels, then season ALL sides with Salt, Pepper, and other desired spices or rubs.
- Prepare the water bath by setting its temperature. You can use hot tap water to greatly speed up the heating process. Refer to these tables for temperature, times, and doneness.
Steaks
New York Strip, Rib Eye, Sirloin, etc.
| Temperature | Cooking Time | Doneness |
|---|---|---|
| 125°F - 130°F | 1 - 2 hours | Rare |
| 130°F - 140°F | 1 - 2 hours | Medium Rare |
| 140°F - 150°F | 1 - 2 hours | Medium |
| 150°F - 160°F | 1 - 2 hours | Medium Well |
| 160°F - 170°F | 1 - 2 hours | Well Done (Not Recommended) |
Tough Cuts
Brisket, Chuck, etc.
| Temperature | Cooking Time | Doneness |
|---|---|---|
| 128°F - 133°F | 24 - 28 Hours | Rare |
| 133°F - 149°F | 20 - 24 Hours | Medium Rare |
| 143°F - 148°F | 16 - 20 Hours | Medium |
| 148°F - 153°F | 12 - 18 Hours | Medium Well |
| 185°F | 8 - 16 Hours | Well Done (Not Recommended) |
Roasts
Prime Rib, Rib Roast, etc.
| Temperature | Cooking Time | Doneness |
|---|---|---|
| 130°F - 135°F | 7 - 16 Hours | Rare |
| 135°F - 140°F | 6 - 14 Hours | Medium Rare |
| 145°F - 150°F | 5 - 12 Hours | Medium |
| 150°F - 155°F | 5 - 11 Hours | Medium Well |
| 160°F | 5 - 11 Hours | Well Done (Not Recommended) |
- Place your meat in vacuum seal bag, seal it, and place it in the water bath. Many people find that it's much easier (and less messy) to fold back the opening flaps of the vacuum seal bag to make sure your meat doesn't touch the opening area of the bag. This keeps the bag from picking up residues that can make it difficult to properly seal the bag. If your bag isn't long enough to fold back the flaps, you can try using parchment or wax paper as a funnel to get the meat into the bag.
- Once completed, sear the steak to your liking.
We hope this article has been helpful in demystifying the Sous Vide method for cooking your Wagyu beef. At Cross Creek Ranch Premium Meats, we take pride in our high-quality Wagyu beef and want to ensure that our customers have the best possible experience when cooking and enjoying it. Happy cooking!
