Sous Vide Beef

This isn't really a specific dish, but I like to write down common cooking times and temperatures for various cuts of beef.

From the excellent guide from Serious Eats

Steak (Rib Eye, New York, etc)

  1. Heat water bath to 129 degrees Fahrenheit (54 C)

  2. Cook for 1-2 hours

Standing Rib Roast

  1. Heat water bath to 131 degreees Fahrenheit (55 C)

  2. Cook for 18 hours

Tri tip

  1. Heat water bath to 129 degrees Fahrenheit (54 C)

  2. Cook for 4 hours (or more if you want extra tender)