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

Kick back and let me tell you about the juiciest, most flavorful steak you’ll ever make at home without setting off the smoke alarm. Sous vide steak with garlic butter is like giving your taste buds a first-class ticket to Flavor Town, and the best part? It’s foolproof.

Ingredients

• 1 (1.5-inch thick) ribeye steak
• 2 tbsp unsalted butter, softened
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your sous vide: Fill a large pot with water and set your sous vide precision cooker to 130°F for medium-rare (or adjust to your preferred doneness).
2. Season the steak: Pat the steak dry with paper towels, then rub it all over with salt and pepper.
3. Bag it up: Place the steak in a vacuum-seal bag or a zip-top bag, using the water displacement method to remove all the air before sealing.
4. Cook sous vide: Submerge the bag in the preheated water and cook for 1 to 2 hours for that perfect medium-rare.
5. Make garlic butter: While the steak cooks, mix the softened butter with minced garlic in a small bowl.
6. Sear for crust: Heat olive oil in a cast-iron skillet over high heat until smoking. Remove the steak from the bag, pat it dry, and sear for 1 minute per side.
7. Butter baste: Lower the heat to medium, add the garlic butter to the skillet, and spoon it over the steak for 30 seconds.
8. Rest and serve: Let the steak rest for 5 minutes before slicing against the grain. Serve with the remaining garlic butter on top.

The texture? Unbelievably tender with a crust that’s just the right amount of crispy. The flavor? Rich, buttery, with a punch of garlic that’s not too overpowering. Try serving it over a bed of creamy mashed potatoes or alongside a crisp, fresh salad for the ultimate meal.

Perfectly Juicy Sous Vide Chicken Breast

Okay, let’s dive right into making the most foolproof, juicy sous vide chicken breast you’ve ever had. No more dry, sad chicken here—just pure, tender perfection that’ll make you feel like a kitchen wizard.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Instructions

1. Preheat your sous vide: Fill a large pot with water and set your sous vide machine to 145°F. This temp ensures juicy results without overcooking.
2. Season the chicken: Rub each chicken breast with olive oil, then sprinkle evenly with salt, pepper, garlic powder, and paprika. Tip: Letting the seasoned chicken sit for 10 minutes enhances flavor.
3. Bag the chicken: Place each breast in a separate vacuum-seal bag or a zip-top bag using the water displacement method to remove air. Tip: Double-bagging prevents leaks.
4. Cook sous vide: Submerge the bags in the preheated water and cook for 1.5 hours. Tip: No peeking! Trust the process.
5. Sear for crust: Heat a skillet over high heat, remove chicken from bags, pat dry, and sear for 1 minute per side until golden. This step adds texture without drying out the meat.

The result? Chicken so tender it practically melts in your mouth, with a subtle smokiness from the paprika. Slice it over a crisp salad or alongside some roasted veggies for a meal that’s anything but boring.

Sous Vide Salmon with Lemon Dill Sauce

Wow, have I got a treat for you today! Imagine this: perfectly tender, melt-in-your-mouth salmon with a zesty lemon dill sauce that’s so good, you’ll want to put it on everything. And the best part? It’s foolproof thanks to the magic of sous vide.

Ingredients

• 2 salmon fillets (6 oz each), skin on
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup mayonnaise
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 clove garlic, minced

Instructions

1. Preheat your sous vide: Set your sous vide machine to 120°F for medium-rare salmon. If you prefer it more done, go for 130°F.
2. Season the salmon: Rub the salmon fillets with olive oil, then sprinkle both sides with salt and pepper.
3. Bag it up: Place the salmon in a vacuum-seal bag or a zip-top bag using the water displacement method to remove all air.
4. Cook sous vide: Submerge the bag in the preheated water bath and cook for 45 minutes for that perfect texture.
5. Make the sauce: While the salmon cooks, whisk together mayonnaise, dill, lemon juice, lemon zest, and garlic in a small bowl. Chill until ready to serve.
6. Sear for crispness: After cooking, pat the salmon dry and quickly sear skin-side down in a hot pan for 1-2 minutes for a crispy finish.
7. Serve and enjoy: Plate the salmon with a generous dollop of lemon dill sauce on top or on the side for dipping.

The salmon comes out so buttery and flaky, it practically falls apart at the touch of a fork. And that sauce? Bright, herby, and just the right amount of tang to cut through the richness. Try serving it over a bed of quinoa or with some roasted asparagus for a meal that’s as beautiful as it is delicious.

Tender Sous Vide Pork Chops

Wow, have I got a game-changer for your weeknight dinner routine—tender sous vide pork chops that’ll make you feel like a gourmet chef without breaking a sweat. Let’s dive into making these juicy, flavor-packed chops that are sure to impress.

Ingredients

• 2 boneless pork chops, 1-inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tbsp butter
• 2 sprigs fresh thyme

Instructions

1. Prep the chops: Pat the pork chops dry with paper towels to ensure a good sear later.
2. Season generously: Rub the olive oil, salt, black pepper, garlic powder, and smoked paprika all over the pork chops.
3. Vacuum seal: Place each seasoned pork chop in a vacuum-seal bag with a sprig of thyme and seal.
4. Sous vide cook: Submerge the sealed bags in a water bath preheated to 140°F and cook for 1 hour for perfect tenderness.
5. Heat the pan: While the chops cook, heat a cast-iron skillet over high heat until it’s smoking hot.
6. Sear to perfection: Remove the chops from the bags, pat dry again, and sear in the hot skillet for 1 minute per side, adding butter for a rich finish.
7. Rest and serve: Let the chops rest for 5 minutes before slicing to keep all those delicious juices inside.

These pork chops come out impossibly tender with a smoky, buttery crust that’s downright addictive. Try serving them over a bed of creamy mashed potatoes or alongside a crisp apple slaw for a meal that’s anything but ordinary.

Creamy Sous Vide Scrambled Eggs

Wow, have you ever had scrambled eggs so creamy they practically melt in your mouth? That’s what you’re in for with this sous vide method—it’s like the eggs got a spa treatment, and you’re about to reap all the luxurious benefits.

Ingredients

• 4 large eggs
• 2 tbsp unsalted butter, cut into small cubes
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your sous vide: Set your sous vide machine to 167°F (75°C) and let it preheat while you prepare the eggs.
2. Whisk the eggs: In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
3. Bag the mixture: Pour the egg mixture into a sous vide bag, add the butter cubes, and seal the bag using the water displacement method.
4. Cook the eggs: Submerge the bag in the preheated water bath and cook for 45 minutes, gently agitating the bag every 15 minutes to ensure even cooking.
5. Finish the eggs: After cooking, carefully open the bag and pour the eggs into a bowl. Gently stir to break up any large curds and create a creamy texture.

These eggs come out so velvety and rich, you might just forget all about your usual scramble. Try them on a piece of toasted sourdough with a sprinkle of chives for a breakfast that feels downright fancy.

Sous Vide Lobster Tails with Herb Butter

Unbelievably, making restaurant-quality lobster tails at home is easier than you think, especially when you’ve got a sous vide machine doing most of the work for you. Let’s dive into making these buttery, herb-infused lobster tails that’ll have your friends thinking you’re a secret chef.

Ingredients

• 4 lobster tails, 6-8 oz each, thawed if frozen
• 1/2 cup unsalted butter, melted
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh chives, finely chopped
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat sous vide: Set your sous vide machine to 140°F (60°C) and let it preheat while you prepare the lobster tails.
2. Prepare herb butter: In a small bowl, mix together the melted butter, parsley, chives, garlic powder, salt, pepper, and lemon juice until well combined.
3. Season lobster tails: Using kitchen shears, carefully cut the top shell of each lobster tail down the middle. Brush the herb butter mixture generously over the meat.
4. Vacuum seal: Place each lobster tail in a vacuum-seal bag with a bit more herb butter. Seal the bags using your vacuum sealer.
5. Cook sous vide: Submerge the sealed lobster tails in the preheated sous vide water bath. Cook for 30 minutes for tender, perfectly cooked lobster.
6. Sear for color: After cooking, remove the lobster tails from the bags. Heat a skillet over high heat and sear the lobster meat side down for 1-2 minutes until lightly charred.
7. Serve immediately: Drizzle with any remaining herb butter from the bags and serve hot. Tip: For an extra touch, garnish with additional fresh herbs and a wedge of lemon.

The lobster tails come out impossibly tender, with the herb butter infusing every bite with rich, aromatic flavors. Try serving them over a bed of creamy risotto or alongside a crisp salad for a meal that feels downright luxurious.

Flavorful Sous Vide Lamb Chops

Guess what? I’ve got a game-changer for your dinner routine that’s gonna make you look like a gourmet chef without breaking a sweat. Sous vide lamb chops that are so tender and flavorful, they’ll have your family thinking you’ve been hiding culinary skills all along.

Ingredients

• 4 lamb chops, 1 inch thick
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp rosemary, finely chopped
• 1 tbsp thyme, finely chopped
• 1/2 tsp red pepper flakes

Instructions

1. Prep the chops: Pat the lamb chops dry with paper towels to ensure a good sear later.
2. Season generously: Rub each chop with olive oil, then evenly coat with salt, black pepper, minced garlic, rosemary, thyme, and red pepper flakes.
3. Sous vide setup: Preheat your sous vide water bath to 130°F for medium-rare. If you prefer more doneness, adjust the temperature accordingly.
4. Bag and seal: Place the seasoned lamb chops in a vacuum-sealable bag in a single layer, seal, and submerge in the water bath for 2 hours.
5. Sear for crust: After sous vide, heat a skillet over high heat. Sear each chop for 1 minute per side until a golden crust forms. Tip: Don’t move them around to get that perfect crust.
6. Rest and serve: Let the chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: This step is crucial for juicy chops.

These lamb chops come out perfectly pink in the middle with a herbaceous crust that’s downright addictive. Serve them over a bed of creamy mashed potatoes or alongside a crisp salad for a meal that’s anything but ordinary.

Sous Vide Duck Breast with Orange Glaze

Wow, have you ever had duck that just melts in your mouth? That’s exactly what we’re aiming for with this Sous Vide Duck Breast with Orange Glaze. It’s fancy enough to impress at a dinner party but simple enough that you won’t be sweating bullets trying to pull it off.

Ingredients

• 2 duck breasts, skin on (about 6 oz each)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup orange juice
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 1/2 tsp garlic powder

Instructions

1. Prep the duck: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat.
2. Season generously: Rub the duck breasts with salt and pepper, making sure to get the seasoning into the scored skin.
3. Sous vide setup: Preheat your sous vide water bath to 135°F. Place the duck breasts in a vacuum-sealed bag with olive oil and sous vide for 2 hours.
4. Make the glaze: While the duck cooks, combine orange juice, honey, soy sauce, ginger, and garlic powder in a small saucepan. Simmer over medium heat until reduced by half, about 10 minutes.
5. Sear for crispiness: After sous vide, pat the duck breasts dry. Heat a skillet over high heat and sear the duck skin-side down for 2 minutes until crispy.
6. Glaze and serve: Brush the duck with the orange glaze and let it rest for 5 minutes before slicing. Serve with extra glaze on the side.

The duck comes out incredibly tender with a crispy skin that’s just begging to be devoured. The orange glaze adds a sweet and tangy kick that pairs perfectly with the rich meat. Try serving it over a bed of wild rice or with roasted veggies for a complete meal that’ll have everyone asking for seconds.

Sous Vide Beef Short Ribs

Okay, so you’ve decided to dive into the world of sous vide, and let me tell you, starting with beef short ribs is like choosing a luxury car for your first driving lesson—bold, but oh so rewarding. These ribs are going to be so tender, they’ll practically melt in your mouth, and the best part? It’s surprisingly foolproof.

Ingredients

• 4 beef short ribs (about 2 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 sprig fresh thyme

Instructions

1. Prep the ribs: Pat the short ribs dry with paper towels. This helps them brown better later. Rub them all over with olive oil, then season with salt and pepper.
2. Sous vide setup: Preheat your sous vide water bath to 145°F. Yes, that specific. Trust me, it’s the sweet spot for these ribs.
3. Bag and season: Place the ribs in a vacuum seal bag along with the garlic, soy sauce, Worcestershire sauce, and thyme. Seal the bag using your vacuum sealer or the water displacement method if you’re going old school.
4. Cook low and slow: Submerge the bag in the water bath and let it cook for 48 hours. Yes, 48. It’s a commitment, but your future self will thank you.
5. Sear for perfection: After the time’s up, remove the ribs from the bag and pat them dry again. Heat a skillet over high heat and sear each side of the ribs for about 1 minute until they get that gorgeous crust.

Now, let’s talk about what you’ve just created. The texture? Unreal. It’s like butter, but beef. And the flavor? Deep, rich, with just the right hint of umami from the soy and Worcestershire. Serve these bad boys over a creamy polenta or, heck, just eat them straight off the cutting board. No judgment here.

Sous Vide Turkey Breast with Rosemary

Alright, let’s dive into making this Sous Vide Turkey Breast with Rosemary that’s so tender, it’ll make you question every dry turkey you’ve ever had. And hey, no fancy jargon here—just straight-up deliciousness.

Ingredients

• 1 turkey breast (about 2 lbs), skin-on for extra flavor
• 2 tbsp olive oil, because we’re not animals
• 1 tbsp kosher salt, for that perfect seasoning
• 1 tsp black pepper, freshly ground if you’re feeling fancy
• 2 sprigs fresh rosemary, because dried herbs are so last year
• 2 cloves garlic, minced, unless you’re vampire-friendly

Instructions

1. Prep the turkey: Pat the turkey breast dry with paper towels. This helps the seasoning stick and ensures a better sear later.
2. Season generously: Rub the turkey all over with olive oil, then sprinkle with salt, pepper, and minced garlic. Don’t be shy—this is where the flavor starts.
3. Add rosemary: Tuck the rosemary sprigs under the skin. This infuses the meat with herby goodness as it cooks.
4. Sous vide time: Seal the turkey in a vacuum bag and cook in a sous vide water bath at 145°F for 2.5 hours. Yes, patience is a virtue here.
5. Sear for crust: Heat a skillet over high heat and sear the turkey skin-side down for 2-3 minutes until golden and crispy. Flip and sear the other side for 1 minute. This step is non-negotiable for that perfect texture.
6. Rest and slice: Let the turkey rest for 5 minutes before slicing against the grain. This keeps it juicy and tender.

And there you have it—a turkey breast that’s juicy, flavorful, and anything but boring. Serve it up with some roasted veggies or slice it thin for sandwiches that’ll make your lunchbox the envy of the office.

Sous Vide Shrimp Cocktail

Hey there, let’s dive into making a Sous Vide Shrimp Cocktail that’ll knock your socks off. It’s all about that perfect, juicy shrimp with a kick of cocktail sauce that’s just right.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1 cup ketchup
• 2 tbsp horseradish
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1/4 tsp hot sauce

Instructions

1. Preheat your sous vide: Set your sous vide machine to 140°F (60°C) and let it preheat while you prepare the shrimp.
2. Season the shrimp: In a bowl, toss the shrimp with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
3. Bag the shrimp: Place the seasoned shrimp in a single layer in a sous vide bag, removing as much air as possible before sealing.
4. Cook the shrimp: Submerge the bag in the preheated water bath and cook for 30 minutes for perfectly tender shrimp.
5. Prepare the cocktail sauce: While the shrimp cooks, mix ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce in a bowl. Chill until serving.
6. Chill the shrimp: After cooking, transfer the shrimp to an ice bath for 5 minutes to stop the cooking process and firm up the texture.
7. Serve and enjoy: Arrange the chilled shrimp around a bowl of the cocktail sauce for dipping. Perfect for a fancy appetizer or a casual snack.

The shrimp come out incredibly tender with a slight smokiness from the paprika, and the cocktail sauce has just the right balance of tangy and spicy. Try serving them on a bed of ice with lemon wedges for that extra wow factor at your next gathering.

Sous Vide Vegetables Medley

Diving into the world of sous vide doesn’t have to be intimidating, especially when we’re talking about a foolproof veggies medley that’s as vibrant as it is versatile. Let’s get those bags sealed and flavors locked in, shall we?

Ingredients

• 1 cup baby carrots, halved lengthwise
• 1 cup green beans, trimmed
• 1 cup cherry tomatoes, whole
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme

Instructions

1. Prep your veggies: Toss the baby carrots, green beans, and cherry tomatoes with olive oil, salt, black pepper, garlic powder, and dried thyme in a bowl until evenly coated.
2. Bag them up: Divide the veggies evenly into two sous vide bags, ensuring they’re in a single layer for even cooking. Seal the bags using your sous vide machine’s vacuum seal function or the water displacement method.
3. Set the temp: Preheat your sous vide water bath to 185°F (85°C). This temp keeps the veggies firm yet tender, not mushy.
4. Cook time: Submerge the bags in the water bath and cook for 45 minutes. The precise time ensures perfect texture every time.
5. Finish with flair: Carefully remove the veggies from the bags and pat them dry with a paper towel. A quick toss in a hot pan for 30 seconds can add a nice char if you’re feeling fancy.

The result? A medley that’s bursting with color, with each veggie holding its own in texture and flavor. Try serving it over a bed of quinoa or alongside your favorite protein for a meal that’s as nutritious as it is Instagram-worthy.

Sous Vide Ribeye Steak with Chimichurri

Hey there, let’s dive into making a sous vide ribeye steak that’s so tender it practically melts in your mouth, topped with a vibrant chimichurri that’ll have you questioning why you ever settled for plain old steak sauce. Trust me, this combo is a game-changer for your dinner routine.

Ingredients

– 1 ribeye steak, 1.5 inches thick
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 2 garlic cloves, 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
– 1/2 cup olive oil

Instructions

1. Season the steak: Rub the ribeye with 2 tbsp olive oil, then evenly coat with salt and black pepper.
2. Prep the sous vide: Preheat your sous vide water bath to 130°F for medium-rare. If you’re going for a different doneness, adjust the temp accordingly.
3. Bag and seal: Place the seasoned steak in a vacuum seal bag with the minced garlic, then seal it shut, ensuring all air is removed.
4. Cook sous vide: Submerge the bag in the water bath and cook for 2 hours for that perfect tenderness.
5. Make chimichurri: While the steak cooks, mix parsley, cilantro, red wine vinegar, red pepper flakes, and 1/2 cup olive oil in a bowl. Let it sit to meld flavors.
6. Sear for crust: After sous vide, pat the steak dry and sear in a screaming hot pan for 1 minute per side for a delicious crust.
7. Rest and serve: Let the steak rest for 5 minutes, then slice against the grain and top with chimichurri.

The ribeye comes out incredibly juicy with a buttery texture, while the chimichurri adds a fresh, herby kick that cuts through the richness. Try serving it over a bed of arugula for a peppery contrast that’ll make your taste buds sing.

Sous Vide Egg Bites with Spinach and Cheese

Dang, have you ever had one of those mornings where you’re craving something fancy but also want to stay in your pajamas? Enter these sous vide egg bites with spinach and cheese – they’re like Starbucks’ fancy cousin but made in your kitchen with zero pants required.

Ingredients

• 6 large eggs
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped fresh spinach
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your sous vide: Set your sous vide machine to 172°F and let it preheat while you prepare the egg mixture.
2. Whisk the eggs: In a medium bowl, whisk together the eggs, heavy cream, salt, and pepper until fully combined.
3. Add the goodies: Stir in the shredded cheddar cheese and chopped spinach into the egg mixture.
4. Prepare the jars: Lightly grease four 4-ounce mason jars with olive oil to prevent sticking.
5. Fill the jars: Divide the egg mixture evenly among the prepared jars, leaving about 1/2 inch of space at the top.
6. Sous vide time: Carefully place the jars into the preheated sous vide water bath, ensuring they’re fully submerged but not overflowing. Cook for 1 hour.
7. Check for doneness: After an hour, the egg bites should be set but still jiggle slightly in the center. If they’re too loose, cook for an additional 10 minutes.
8. Serve and enjoy: Let the egg bites cool for a minute, then run a knife around the edges to loosen. Flip onto a plate and dig in!

These egg bites are creamy, fluffy, and packed with cheesy spinach goodness. Serve them on a toasted English muffin for an extra crunch, or just eat them straight out of the jar – no judgment here.

Sous Vide Pork Belly with Soy Glaze

Wow, have you ever had pork belly so tender it practically melts in your mouth? That’s exactly what you’re in for with this sous vide pork belly recipe, finished with a sticky, savory soy glaze that’ll have you licking your fingers.

Ingredients

• 2 lbs pork belly, skin removed
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp black pepper
• 1 tbsp vegetable oil

Instructions

1. Prep the pork: Pat the pork belly dry with paper towels to ensure a good sear later.
2. Season generously: Rub the pork belly all over with garlic powder, ginger powder, and black pepper.
3. Sous vide magic: Seal the pork belly in a sous vide bag and cook in a water bath at 165°F for 12 hours. Tip: Use a clip to keep the bag submerged.
4. Make the glaze: While the pork cooks, whisk together soy sauce, honey, and rice vinegar in a small saucepan over medium heat until thickened, about 5 minutes.
5. Sear to perfection: After sous vide, heat vegetable oil in a skillet over high heat. Sear the pork belly on all sides until crispy, about 2 minutes per side. Tip: Don’t move it around too much to get a good crust.
6. Glaze and serve: Brush the pork belly with the soy glaze, slice, and drizzle with extra glaze. Tip: Let it rest for a few minutes before slicing to keep all those juicy flavors locked in.

The result? Pork belly that’s unbelievably tender inside with a caramelized, crispy exterior. Serve it over steamed rice with a side of pickled veggies to cut through the richness, and watch it disappear before your eyes.

Sous Vide Cod with Tomato Basil Sauce

Today’s the day we’re making sous vide cod that’s so tender, it practically melts in your mouth, paired with a tomato basil sauce that’s bursting with freshness. Trust me, your taste buds are in for a treat.

Ingredients

• 4 cod fillets (6 oz each)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/2 cup chicken broth
• 1 tbsp butter

Instructions

1. Preheat your sous vide: Set your sous vide machine to 130°F and let it preheat while you prep the cod.
2. Season the cod: Rub each cod fillet with olive oil, then sprinkle with salt and pepper on both sides.
3. Bag the cod: Place the seasoned cod fillets in a sous vide bag, seal it, and make sure they’re in a single layer.
4. Cook the cod: Submerge the bag in the preheated water bath and cook for 45 minutes. Tip: If you’re new to sous vide, this method ensures perfectly cooked fish every time.
5. Make the sauce: While the cod cooks, heat a pan over medium heat, add garlic until fragrant (about 30 seconds), then add cherry tomatoes and chicken broth. Simmer for 5 minutes until tomatoes soften.
6. Finish the sauce: Stir in butter and basil until the butter melts and the sauce thickens slightly. Tip: The butter adds a rich depth to the sauce, don’t skip it!
7. Sear the cod: After sous vide, pat the cod dry and quickly sear in a hot pan for 1 minute per side for a golden crust. Tip: This step is optional but adds texture.
8. Serve: Plate the cod and spoon the tomato basil sauce over the top.

The cod comes out impossibly tender with a light sear for contrast, and the sauce? It’s bright, herby, and just the right amount of tangy. Try serving it over a bed of creamy polenta for the ultimate comfort meal.

Sous Vide Chicken Thighs with BBQ Rub

Now, let me tell you about these sous vide chicken thighs that are so tender, they practically melt in your mouth, and that BBQ rub? It’s like a flavor bomb just waiting to explode. Perfect for when you’re craving something smoky, sweet, and a little bit spicy without having to babysit the grill all day.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Prep the rub: In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well combined.
2. Season the chicken: Rub the chicken thighs with olive oil, then generously coat them with the BBQ rub mixture, making sure to get under the skin for maximum flavor.
3. Sous vide setup: Preheat your sous vide water bath to 165°F. Seal the chicken thighs in a vacuum-seal bag or a zip-top bag using the water displacement method.
4. Cook to perfection: Submerge the bag in the water bath and cook for 2 hours. This low and slow method ensures the chicken is juicy and tender.
5. Sear for crust: After cooking, pat the chicken dry with paper towels. Heat a skillet over high heat and sear the thighs, skin-side down, for 2-3 minutes until the skin is crispy and golden.

The result? Chicken thighs that are unbelievably juicy inside with a crispy, caramelized exterior that’s packed with smoky, sweet, and spicy flavors. Serve them up with a side of coleslaw or pile them high on a bun for the ultimate BBQ chicken sandwich experience.

Sous Vide Carrots with Honey Glaze

Carrots might just be the underdogs of the veggie world, but sous vide them with a honey glaze, and suddenly they’re the star of the dinner table. Trust me, this method turns them into buttery, sweet perfection without any fuss.

Ingredients

• 1 lb carrots, peeled and cut into uniform sticks
• 2 tbsp unsalted butter
• 2 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cinnamon

Instructions

1. Prep the carrots: After peeling and cutting the carrots into sticks, pat them dry to ensure the butter and honey stick better.
2. Season well: Toss the carrot sticks with salt, pepper, and cinnamon until evenly coated. This little spice mix is gonna make them pop.
3. Bag them up: Place the seasoned carrots in a sous vide bag with the butter and honey. Seal the bag using the water displacement method to get all the air out.
4. Cook sous vide: Submerge the bag in a water bath set to 183°F and cook for 1 hour. This low and slow method ensures they come out tender but not mushy.
5. Finish with a sear: After cooking, remove the carrots from the bag and give them a quick sear in a hot pan for about 1 minute per side to caramelize the honey glaze. Tip: Don’t skip this step—it adds a gorgeous color and depth of flavor.
6. Serve immediately: Plate the carrots while they’re hot, drizzling any remaining glaze from the pan over the top for extra sweetness.

These carrots come out so tender they practically melt in your mouth, with the honey glaze adding a sticky sweetness that’s downright addictive. Try serving them alongside a roast chicken or mixed into a grain bowl for a pop of color and flavor.

Sous Vide Asparagus with Parmesan

Believe it or not, making restaurant-quality asparagus at home is easier than you think, and sous vide is your secret weapon. Let’s dive into making these tender spears with a crispy parmesan topping that’ll have you forgetting all about the steamed version.

Ingredients

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated parmesan cheese
• 1 tbsp butter, melted

Instructions

1. Preheat your sous vide: Fill a large pot with water and set your sous vide machine to 185°F. This high temp ensures the asparagus gets tender without turning mushy.
2. Season the asparagus: Toss the asparagus with olive oil, salt, and pepper in a bowl. Make sure each spear is lightly coated for maximum flavor.
3. Bag and seal: Place the seasoned asparagus in a sous vide bag in a single layer. Seal the bag using the water displacement method to avoid any air pockets.
4. Cook sous vide: Submerge the bag in the preheated water and cook for 15 minutes. The asparagus should be tender but still have a slight crunch.
5. Broil for crispiness: Preheat your broiler on high. Remove the asparagus from the bag, pat dry, and arrange on a baking sheet. Sprinkle with parmesan and drizzle with melted butter. Broil for 2-3 minutes until the cheese is golden and bubbly.

The result? Asparagus that’s perfectly tender with a crispy, cheesy top. Try serving it alongside a juicy steak or as a fancy side to your weekend brunch—it’s versatile like that.

Sous Vide New York Strip Steak

Unbelievable as it might sound, making a restaurant-quality Sous Vide New York Strip Steak at home is easier than you think, and I’m here to walk you through it like we’re hanging out in your kitchen.

Ingredients

• 1 New York strip steak (about 1.5 inches thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced
• 1 tbsp unsalted butter
• 1 sprig fresh thyme

Instructions

1. Preheat your sous vide: Fill a large pot with water and set your sous vide machine to 130°F for medium-rare. Tip: Always double-check the temperature with a separate thermometer for accuracy.
2. Season the steak: Rub the steak with olive oil, then evenly coat it with salt, pepper, and minced garlic. Tip: Letting the steak sit with the seasoning for 10 minutes enhances the flavor.
3. Bag it up: Place the seasoned steak in a vacuum-seal bag along with the butter and thyme. Seal the bag using your vacuum sealer. Tip: If you don’t have a vacuum sealer, use the water displacement method by slowly submerging the bag in water to push out the air before sealing.
4. Cook sous vide: Submerge the bag in the preheated water and cook for 1 to 2 hours. Tip: For thicker steaks, lean towards the 2-hour mark to ensure even cooking.
5. Sear for crust: Heat a cast-iron skillet over high heat until smoking. Remove the steak from the bag, pat it dry, and sear for 1 minute per side. Tip: Drying the steak ensures a better crust.

The result? A steak that’s juicy from edge to edge with a buttery texture and a hint of garlic and thyme. Serve it sliced over a bed of arugula with a drizzle of balsamic glaze for a fancy yet effortless presentation.

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!