How to Sous Vide

Sous Vide is not only a beginner friendly way to cook, it's also one of the best due to its simplicity, ease of execution, and amazing results. If you haven't had a chance to read our introduction to Sous Vide, check it out here: Demystifying Sous Vide and Making it Your Favorite Cooking Method.

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:

  1. 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.
  2. 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.


    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)


    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)
  3. Place your meat in vacuum seal bag, seal it, and place the water bath. Many people find that it's much easier (and less messy) to fold back to 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.
  4. Once completed, sear the steak to your liking