20 Incredible Best Sous Vide Recipes Perfectly Cooked

Ever wished your home-cooked meals could taste like they came from a five-star restaurant? Sous vide makes it possible—and surprisingly easy! Whether you’re craving melt-in-your-mouth steak, perfectly tender salmon, or even decadent crème brûlée, we’ve rounded up 20 incredible sous vide recipes that guarantee flawless results every time. Get ready to impress your family (and yourself) with these foolproof, restaurant-worthy dishes. Let’s dive in!

Sous Vide Steak with Garlic Butter

Perfectly cooked sous vide steak is a game-changer for any home chef, offering unparalleled tenderness and flavor. Paired with a decadent garlic butter, this dish elevates the humble steak to a luxurious dining experience.

Ingredients

• 1 1/2 lbs thick-cut ribeye steak, preferably USDA Prime
• 2 tbsp unsalted butter, room temperature
• 2 cloves garlic, finely minced
• 1 tsp fresh thyme leaves, lightly crushed
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp high-smoke-point oil, such as avocado oil

Instructions

1. Preheat your sous vide water bath to 130°F for medium-rare doneness.
2. Season the steak evenly with kosher salt and freshly ground black pepper.
3. Place the seasoned steak in a vacuum-seal bag, adding 1 tbsp of room temperature butter and the crushed thyme leaves. Seal the bag using a vacuum sealer, ensuring all air is removed.
4. Submerge the sealed bag in the preheated water bath and cook for 2 hours for optimal tenderness.
5. While the steak cooks, combine the remaining 1 tbsp butter with the finely minced garlic to create the garlic butter. Set aside at room temperature.
6. After cooking, remove the steak from the bag and pat it dry thoroughly with paper towels to ensure a perfect sear.
7. Heat a cast-iron skillet over high heat and add the high-smoke-point oil. Once the oil is shimmering, sear the steak for 1 minute per side, including the edges, for a caramelized crust.
8. Immediately top the seared steak with the prepared garlic butter, allowing it to melt over the hot surface.
9. Let the steak rest for 5 minutes before slicing against the grain to serve.

Velvety in texture with a rich, buttery finish, this sous vide steak is a testament to the magic of precise cooking. Serve it atop a warm, crusty baguette or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Perfectly Juicy Sous Vide Chicken Breast

Want chicken breast that’s never dry? Sous vide locks in moisture for unbeatable juiciness.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total), preferably organic
• 1 tbsp high-quality olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves

Instructions

1. Preheat sous vide water bath to 146°F using an immersion circulator.
2. Season chicken breasts evenly with salt and pepper.
3. Place chicken, olive oil, garlic, and thyme in a vacuum-seal bag. Seal tightly, removing all air.
4. Submerge bag in water bath. Cook for 1 hour 30 minutes, ensuring chicken is fully immersed.
5. Remove chicken from bag. Pat dry with paper towels for better searing.
6. Heat a skillet over high heat. Add a splash of olive oil.
7. Sear chicken for 1-2 minutes per side until golden brown. Rest for 5 minutes before slicing.

Amazingly tender, this chicken melts in your mouth. Serve over a crisp salad or with roasted veggies for a quick, healthy meal.

Sous Vide Salmon with Lemon Dill Sauce

This sous vide salmon with lemon dill sauce is a game-changer for weeknight dinners. Tender, perfectly cooked salmon meets a bright, herby sauce for a dish that’s both elegant and easy.

Ingredients

• 1 lb fresh salmon fillet, skin-on
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp unsalted butter
• 1/4 cup fresh dill, finely chopped
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup heavy cream

Instructions

1. Preheat sous vide water bath to 120°F.
2. Season salmon fillet with sea salt and black pepper.
3. Place salmon in a vacuum-seal bag with olive oil. Seal tightly.
4. Submerge bag in water bath. Cook for 45 minutes.
5. While salmon cooks, melt butter in a small saucepan over low heat.
6. Add dill, lemon zest, and lemon juice to butter. Stir to combine.
7. Whisk in heavy cream until sauce is smooth and slightly thickened.
8. Remove salmon from bag. Pat dry with paper towels.
9. Heat a skillet over high heat. Sear salmon skin-side down for 1 minute.
10. Flip salmon. Sear other side for 30 seconds.
11. Plate salmon. Drizzle with lemon dill sauce.

Just like that, you’ve got a restaurant-quality meal at home. The salmon is buttery and flaky, while the sauce adds a zesty punch. Try serving it over a bed of quinoa for a complete meal.

Tender Sous Vide Pork Chops

Sous vide pork chops deliver unmatched tenderness and juiciness, a game-changer for home cooks. Skip the guesswork with precise temperature control for perfect results every time.

Ingredients

• 2 thick-cut, bone-in pork chops (about 1 inch thick)
• 1 tbsp coarse kosher salt
• 1 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 2 tbsp high-smoke-point avocado oil
• 1 tbsp unsalted butter

Instructions

1. Preheat sous vide water bath to 140°F for medium doneness.
2. Season pork chops evenly with kosher salt and black pepper.
3. Place chops in a single layer in a vacuum-seal bag with minced garlic and rosemary sprigs.
4. Seal the bag using a vacuum sealer, ensuring no air pockets remain.
5. Submerge the bag in the water bath and cook for 1 hour for 1-inch thick chops.
6. Heat avocado oil in a cast-iron skillet over high heat until shimmering.
7. Remove chops from the bag, pat dry thoroughly with paper towels to ensure a good sear.
8. Sear chops for 1 minute per side until a golden-brown crust forms.
9. Add butter to the skillet, tilt to baste the chops for 30 seconds for extra flavor.
10. Remove from heat and let rest for 3 minutes before serving.

Unbelievably tender, these pork chops boast a succulent interior with a flavorful crust. Serve atop creamy mashed potatoes or with a crisp apple slaw for contrasting textures.

Creamy Sous Vide Scrambled Eggs

Breakfast just got a luxurious upgrade with these creamy sous vide scrambled eggs. Perfectly silky and rich, they’re a game-changer for your morning routine.

Ingredients

• 4 large farm-fresh eggs
• 2 tbsp unsalted butter, cold and cubed
• 1/4 cup heavy cream
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your sous vide water bath to 167°F using an immersion circulator.
2. In a medium bowl, whisk together the farm-fresh eggs, heavy cream, fine sea salt, and freshly ground black pepper until fully combined.
3. Pour the egg mixture into a sous vide bag, then add the cold, cubed unsalted butter.
4. Seal the bag using the water displacement method, ensuring no air pockets remain.
5. Submerge the sealed bag in the preheated water bath and cook for 30 minutes, agitating the bag every 10 minutes to encourage even cooking.
6. After cooking, carefully open the bag and pour the eggs into a warm serving bowl.
7. Gently stir the eggs with a spatula to achieve a creamy, scrambled texture.

Creamy and decadent, these sous vide scrambled eggs melt in your mouth with a buttery richness. Serve them on toasted artisan bread or alongside crispy bacon for a breakfast that feels gourmet.

Sous Vide Lobster Tails with Herb Butter

Elevate your seafood game with this foolproof method for succulent lobster tails. Perfectly cooked sous vide and finished with aromatic herb butter, it’s a showstopper.

Ingredients

• 2 fresh lobster tails, 6-8 oz each, shells on
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp fresh lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat sous vide water bath to 140°F using an immersion circulator.
2. Butterfly lobster tails by cutting through the top shell with kitchen shears. Gently lift meat, keeping it attached at the base.
3. Season lobster meat evenly with sea salt and black pepper.
4. Vacuum seal each lobster tail separately in a sous vide bag, ensuring they lie flat.
5. Submerge sealed lobster tails in the water bath. Cook for 30 minutes.
6. While lobster cooks, mix softened butter, parsley, chives, lemon juice, and garlic powder in a small bowl to create herb butter.
7. After cooking, remove lobster tails from bags. Pat dry with paper towels.
8. Heat a skillet over medium-high heat. Sear lobster tails, meat side down, for 1-2 minutes until lightly browned.
9. Immediately top each lobster tail with a generous dollop of herb butter before serving.

Delicate and buttery, the lobster melts in your mouth with a hint of citrus and herbs. Serve over a bed of creamy risotto or with a side of grilled asparagus for a complete meal.

Flavorful Sous Vide Lamb Chops

Bold flavors and tender textures define these sous vide lamb chops, a dish that promises to elevate your home cooking with minimal effort.

Ingredients

• 4 thick-cut lamb chops, bone-in for maximum flavor
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, freshly minced
• 1 tbsp rosemary, finely chopped
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/2 cup dry red wine, for a deep, aromatic sauce

Instructions

1. Preheat your sous vide water bath to 134°F for medium-rare doneness.
2. Season the lamb chops evenly with sea salt and freshly cracked black pepper.
3. In a small bowl, mix minced garlic and chopped rosemary with extra virgin olive oil to create a paste.
4. Rub the garlic-rosemary paste all over the lamb chops, ensuring they’re fully coated.
5. Vacuum seal the lamb chops individually or use a zip-lock bag with the water displacement method to remove all air.
6. Submerge the sealed lamb chops in the preheated water bath and cook for 2 hours for perfect tenderness.
7. After cooking, remove the lamb chops from the bag and pat them dry with paper towels to ensure a good sear.
8. Heat a cast-iron skillet over high heat and sear the lamb chops for 1 minute per side until a golden crust forms.
9. Deglaze the skillet with dry red wine, scraping up any browned bits to create a quick, flavorful sauce.
10. Serve the lamb chops immediately, drizzled with the red wine sauce.

Delightfully juicy with a herbaceous crust, these lamb chops pair beautifully with roasted vegetables or a light salad for a complete meal.

Sous Vide Duck Breast with Orange Glaze

Get ready to elevate your dinner game with this sous vide duck breast, perfectly cooked and glazed with a vibrant orange sauce.

Ingredients

• 2 duck breasts, skin on and scored
• 1/2 cup freshly squeezed orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp finely grated orange zest
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your sous vide water bath to 135°F.
2. Season the duck breasts with sea salt and freshly ground black pepper.
3. Place the duck breasts in a vacuum-seal bag, ensuring they lie flat. Seal the bag.
4. Submerge the bag in the water bath and cook for 1 hour and 30 minutes.
5. While the duck cooks, combine orange juice, honey, soy sauce, and orange zest in a small saucepan over medium heat. Simmer until reduced by half, about 10 minutes. Tip: Stir occasionally to prevent burning.
6. After cooking, remove the duck from the bag and pat dry with paper towels. Tip: Drying ensures a crispy skin.
7. Heat a skillet over high heat. Place the duck breasts skin-side down and sear for 2 minutes until the skin is crispy. Flip and sear the other side for 1 minute. Tip: Do not move the duck while searing to achieve an even crust.
8. Brush the duck with the orange glaze and let rest for 5 minutes before slicing.

Melt-in-your-mouth tender with a crispy skin, the duck pairs beautifully with the sweet and tangy orange glaze. Serve over a bed of wild rice or with roasted vegetables for a complete meal.

Sous Vide Beef Short Ribs

Venture into the world of tender, flavor-packed sous vide beef short ribs with this straightforward guide. Perfect for a hearty meal that impresses with minimal effort.

Ingredients

• 2 lbs bone-in beef short ribs, well-marbled for richness
• 1 tbsp coarse sea salt, for a perfect crust
• 1 tsp freshly ground black pepper, for a subtle kick
• 2 cloves garlic, minced, for aromatic depth
• 1 tbsp high-smoke point avocado oil, for searing
• 1 sprig fresh rosemary, for herbal notes

Instructions

1. Preheat sous vide water bath to 144°F for medium-rare doneness.
2. Season short ribs evenly with sea salt and black pepper.
3. Place seasoned ribs, garlic, and rosemary in a vacuum-seal bag. Seal tightly, removing all air.
4. Submerge bag in water bath. Cook for 48 hours, ensuring temperature remains constant.
5. Remove ribs from bag. Pat dry thoroughly with paper towels for a better sear.
6. Heat avocado oil in a cast-iron skillet over high heat until shimmering.
7. Sear ribs for 1 minute per side, until a deep brown crust forms.
8. Rest ribs for 5 minutes before serving to redistribute juices.

Succulent and melt-in-your-mouth, these ribs boast a buttery texture with a savory, garlic-herb crust. Serve atop creamy polenta or with a side of roasted vegetables for a complete meal.

Sous Vide Turkey Breast with Rosemary

Get ready to elevate your weeknight dinner with this sous vide turkey breast, infused with the aromatic essence of rosemary.

Ingredients

• 1.5 lbs boneless turkey breast, skin-on for crispiness
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp coarse sea salt
• 1 tsp freshly ground black pepper
• 2 tbsp high-quality olive oil
• 1 tbsp unsalted butter, chilled

Instructions

1. Preheat your sous vide water bath to 145°F using an immersion circulator.
2. Season the turkey breast evenly with sea salt and black pepper.
3. Rub the chopped rosemary all over the turkey breast, pressing gently to adhere.
4. Place the seasoned turkey breast in a vacuum-seal bag, add olive oil, and seal tightly.
5. Submerge the bag in the preheated water bath and cook for 2 hours for optimal tenderness.
6. Remove the turkey breast from the bag, pat dry with paper towels to ensure a crispy skin.
7. Heat a skillet over medium-high heat, add the chilled butter, and sear the turkey breast skin-side down for 2 minutes until golden and crispy.
8. Flip the turkey breast and sear the other side for an additional 1 minute.
9. Let the turkey rest for 5 minutes before slicing to retain juices.

Look forward to a succulent turkey breast with a crispy skin exterior and a tender, juicy interior. Serve alongside roasted vegetables or a light salad for a balanced meal.

Sous Vide Shrimp Cocktail

Keep your seafood game strong with this sous vide shrimp cocktail, a foolproof method for perfectly tender shrimp every time.

Ingredients

• 1 lb large, wild-caught shrimp, peeled and deveined
• 2 tbsp high-quality olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 cloves garlic, minced
• 1/2 cup homemade cocktail sauce, chilled
• 1 tbsp fresh lemon juice
• 1/4 cup finely chopped fresh parsley

Instructions

1. Preheat your sous vide water bath to 140°F.
2. In a bowl, toss the shrimp with olive oil, sea salt, black pepper, and minced garlic until evenly coated.
3. Vacuum seal the shrimp in a single layer or use the water displacement method with a zip-top bag.
4. Submerge the bag in the water bath and cook for 30 minutes for medium doneness.
5. While the shrimp cooks, mix the cocktail sauce with lemon juice and set aside.
6. After cooking, immediately transfer the shrimp to an ice bath for 2 minutes to stop the cooking process.
7. Pat the shrimp dry with paper towels and arrange on a serving platter.
8. Sprinkle with fresh parsley and serve with the chilled cocktail sauce on the side.

Make sure to serve this shrimp cocktail immediately for the best texture. The sous vide method ensures each bite is succulent and evenly cooked. For a twist, try serving the shrimp over a bed of crushed ice with lemon wedges for a stunning presentation.

Sous Vide Vegetables Medley

Just when you thought vegetables couldn’t get any better, this Sous Vide Vegetables Medley proves otherwise. Perfectly cooked, vibrant, and full of flavor, it’s a game-changer for veggie lovers.

Ingredients

– 2 cups mixed colorful carrots, peeled and sliced into 1-inch pieces
– 1 cup crisp green beans, trimmed
– 1 cup tender baby potatoes, halved
– 3 tbsp rich extra virgin olive oil
– 1 tsp finely ground sea salt
– 1/2 tsp freshly cracked black pepper
– 2 cloves garlic, minced
– 1 tbsp fresh thyme leaves

Instructions

1. Preheat your sous vide water bath to 185°F.
2. In a large bowl, toss the carrots, green beans, and baby potatoes with olive oil, sea salt, black pepper, minced garlic, and thyme leaves until evenly coated.
3. Divide the vegetables into single-layer portions in sous vide bags, ensuring no overcrowding.
4. Seal the bags using the water displacement method, leaving a small opening at the end to remove air before final sealing.
5. Submerge the bags in the preheated water bath and cook for 1 hour.
6. After cooking, carefully remove the bags from the water bath.
7. Open the bags and transfer the vegetables to a serving dish, reserving any juices.
8. Drizzle the reserved juices over the vegetables for extra flavor.
9. Serve immediately for the best texture and taste.
Unlock the full potential of your vegetables with this method. The sous vide technique ensures each piece is tender yet crisp, bursting with natural flavors. Try serving over a bed of quinoa for a hearty, nutritious meal.

Sous Vide Ribeye Steak with Chimichurri

Nothing beats the precision of sous vide for a perfectly cooked ribeye, paired with vibrant chimichurri for a fresh contrast.

Ingredients

• 1.5 lb thick-cut ribeye steak, well-marbled
• 2 tbsp rich extra virgin olive oil
• 1 tsp coarse sea salt
• 1 tsp freshly cracked black pepper
• 2 cloves garlic, minced
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1/4 cup high-quality olive oil

Instructions

1. Preheat sous vide water bath to 130°F for medium-rare.
2. Season ribeye with sea salt and black pepper. Place in a vacuum-seal bag with minced garlic and 2 tbsp olive oil.
3. Vacuum-seal the bag, ensuring steak is fully submerged in the water bath. Cook for 2 hours.
4. While steak cooks, combine parsley, cilantro, red wine vinegar, red pepper flakes, and 1/4 cup olive oil in a bowl for chimichurri. Set aside.
5. After cooking, remove steak from bag. Pat dry with paper towels for better searing.
6. Heat a cast-iron skillet over high heat until smoking. Sear steak for 1 minute per side.
7. Rest steak for 5 minutes before slicing against the grain.
8. Serve sliced steak with chimichurri sauce on top.

With its buttery texture and bold flavors, this dish shines when served alongside roasted vegetables or a crisp salad. The chimichurri adds a bright, herby kick that elevates the rich steak.

Sous Vide Egg Bites with Spinach and Cheese

Vibrant and velvety, these sous vide egg bites are a protein-packed start to your day. Perfectly portable, they blend fluffy eggs with sharp cheese and tender spinach.

Ingredients

• 4 large farm-fresh eggs
• 1/2 cup whole milk
• 1/2 cup shredded sharp cheddar cheese
• 1 cup fresh spinach, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat sous vide water bath to 172°F using an immersion circulator.
2. In a blender, combine eggs, milk, salt, and pepper. Blend until smooth, about 15 seconds.
3. Stir in shredded cheddar and chopped spinach by hand to maintain texture.
4. Divide mixture evenly among four 4-ounce mason jars, leaving 1/2 inch headspace.
5. Seal jars finger-tight—do not overtighten to allow air to escape during cooking.
6. Submerge jars in water bath, ensuring lids are above water. Cook for 1 hour.
7. Remove jars from water bath. Let cool for 5 minutes before serving.

Buttery and light, these egg bites have a melt-in-your-mouth quality. Serve warm with a drizzle of hot sauce or atop a toasted English muffin for extra crunch.

Sous Vide Pork Belly with Soy Glaze

Zesty and succulent, this sous vide pork belly with soy glaze transforms a humble cut into a gourmet delight. Perfect for those who crave precision in their cooking.

Ingredients

• 2 lbs pork belly, skin-on and scored
• 1/4 cup soy sauce, rich and aged
• 2 tbsp honey, pure and golden
• 1 tbsp rice vinegar, subtly tangy
• 2 cloves garlic, freshly minced
• 1 inch ginger, finely grated
• 1/2 tsp red pepper flakes, for a gentle heat

Instructions

1. Preheat sous vide water bath to 165°F.
2. Season pork belly generously with salt and pepper.
3. Vacuum seal pork belly in a sous vide bag, ensuring it’s flat for even cooking.
4. Submerge in water bath for 12 hours, checking water level occasionally.
5. Mix soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes in a bowl for the glaze.
6. Remove pork belly from bag; pat dry with paper towels for a crisp finish.
7. Heat a skillet over medium-high; sear pork belly skin-side down for 2 minutes until crispy.
8. Brush glaze over pork belly; broil on high for 1 minute to caramelize.
9. Rest for 5 minutes before slicing to retain juices.

Delightfully tender with a crispy exterior, the pork belly pairs beautifully with steamed rice or a crisp salad. The soy glaze adds a sweet and savory depth that’s irresistibly glossy.

Sous Vide Cod with Tomato Basil Sauce

Understated yet elegant, this sous vide cod paired with a vibrant tomato basil sauce is a weeknight game-changer.

Ingredients

• 4 cod fillets, skinless and fresh
• 1 cup ripe cherry tomatoes, halved
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh basil leaves, thinly sliced
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 garlic clove, minced
• 1/2 cup dry white wine

Instructions

1. Preheat sous vide water bath to 130°F.
2. Season cod fillets with sea salt and finely ground black pepper.
3. Place cod in a single layer in a vacuum-seal bag, add 1 tbsp olive oil, and seal.
4. Submerge bag in water bath and cook for 45 minutes.
5. Heat remaining olive oil in a skillet over medium heat.
6. Add minced garlic and sauté until fragrant, about 30 seconds.
7. Pour in dry white wine, simmer until reduced by half, about 3 minutes.
8. Add halved cherry tomatoes, cook until softened, about 5 minutes.
9. Stir in sliced basil leaves, remove from heat.
10. Remove cod from bag, pat dry, and sear in a hot skillet for 1 minute per side.
11. Plate cod, spoon tomato basil sauce over top.

Hearty yet delicate, the cod flakes beautifully under the fork, while the sauce bursts with freshness. Try serving over a bed of creamy polenta for a comforting twist.

Sous Vide Chicken Thighs with BBQ Rub

Get ready to elevate your chicken game with this foolproof sous vide method. Guaranteed juicy, flavorful results every time.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 6 oz each)
• 2 tbsp smoky BBQ rub (homemade or store-bought)
• 1 tbsp high-heat oil (like avocado or grapeseed)
• 1 tsp coarse kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your sous vide water bath to 165°F using an immersion circulator.
2. Season the chicken thighs evenly with the BBQ rub, salt, and pepper.
3. Place the seasoned thighs in a single layer in a vacuum-seal bag. Remove as much air as possible and seal.
4. Submerge the bag in the preheated water bath. Cook for 2 hours, ensuring the bag stays fully submerged.
5. After cooking, remove the bag from the water bath. Pat the thighs dry with paper towels.
6. Heat a cast-iron skillet over high heat. Add the high-heat oil and swirl to coat.
7. Sear the thighs skin-side down for 2-3 minutes until deeply golden and crispy. Flip and sear the other side for 1-2 minutes.
8. Remove from heat and let rest for 5 minutes before serving.

Crispy skin gives way to tender, melt-in-your-mouth meat infused with smoky BBQ flavors. Perfect alongside grilled corn or atop a crisp salad for a summer meal.

Sous Vide Carrots with Honey Glaze

Yield perfectly tender sous vide carrots with a sweet honey glaze that caramelizes beautifully under the broiler.

Ingredients

• 1 lb fresh, crisp carrots, peeled and trimmed
• 2 tbsp pure, golden honey
• 1 tbsp rich, unsalted butter
• 1 tsp coarse sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat sous vide water bath to 183°F.
2. Season carrots with sea salt and black pepper, then seal in a sous vide bag with butter.
3. Submerge bag in water bath, ensuring carrots are fully covered. Cook for 1 hour.
4. Remove carrots from bag, pat dry with paper towels to ensure glaze adherence.
5. Preheat broiler on high, positioning rack 6 inches from heat source.
6. Arrange carrots on a baking sheet, drizzle with honey, and sprinkle thyme leaves over top.
7. Broil for 3-5 minutes until glaze bubbles and edges begin to char slightly.
8. Remove from oven, let cool for 2 minutes before serving.

Heavenly tender carrots with a glossy, sticky-sweet glaze and a hint of thyme. Serve atop a creamy goat cheese spread for an elegant appetizer.

Sous Vide Asparagus with Parmesan

Absolutely simple yet elegant, this sous vide asparagus with Parmesan turns a humble vegetable into a gourmet side dish. Perfect for any meal, it’s a foolproof way to achieve tender-crisp asparagus every time.

Ingredients

• 1 bunch fresh asparagus, trimmed
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Preheat your sous vide water bath to 185°F.
2. Place the trimmed asparagus in a single layer inside a vacuum-seal bag.
3. Drizzle the asparagus with olive oil, then sprinkle with black pepper and sea salt.
4. Seal the bag using a vacuum sealer, ensuring all air is removed to allow even cooking.
5. Submerge the sealed bag in the preheated water bath and cook for 15 minutes for tender-crisp asparagus.
6. Carefully remove the bag from the water bath and open it to release the asparagus onto a serving plate.
7. Sprinkle the freshly grated Parmesan cheese over the warm asparagus, allowing it to melt slightly.

Zesty and vibrant, this dish offers a delightful contrast between the tender asparagus and the sharp, salty Parmesan. Serve it alongside grilled meats or as part of a spring vegetable medley for a colorful plate.

Sous Vide New York Strip Steak

Elevate your steak game with this foolproof sous vide method for a New York strip that’s consistently perfect. Every bite promises juicy, tender meat with a beautiful crust.

Ingredients

• 1 1.5-inch thick New York strip steak (high-quality, well-marbled)
• 1 tbsp coarse sea salt (for a crunchy texture)
• 1 tsp freshly ground black pepper (aromatic and pungent)
• 2 tbsp unsalted butter (rich and creamy)
• 2 sprigs fresh thyme (fragrant and earthy)
• 1 clove garlic (crushed, for a subtle depth)

Instructions

1. Preheat your sous vide water bath to 130°F for medium-rare doneness.
2. Season the steak generously on both sides with coarse sea salt and freshly ground black pepper.
3. Place the steak in a vacuum-seal bag along with unsalted butter, fresh thyme, and crushed garlic clove. Seal the bag using a vacuum sealer.
4. Submerge the sealed bag in the preheated water bath and cook for 1 to 2 hours for optimal tenderness.
5. Remove the steak from the bag and pat it dry thoroughly with paper towels to ensure a good sear.
6. Heat a cast-iron skillet over high heat until smoking hot, about 2 minutes.
7. Sear the steak for 1 minute per side, including the edges, for a deep brown crust.
8. Let the steak rest for 5 minutes before slicing against the grain to serve.

Get ready for a steak that’s buttery soft inside with a caramelized, crispy exterior. Pair it with a bold red wine or a bright, acidic salad to cut through the richness.

Conclusion

With these 20 incredible sous vide recipes, you’re all set to enjoy perfectly cooked meals every time! Whether you’re a beginner or a pro, there’s something here to delight your taste buds. Give them a try, share your favorites in the comments, and don’t forget to pin this roundup for later. Happy cooking—and even happier eating!