Sous vide, Throwback
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Throwback Thursday: Sous Vide Steaks

Sous Vide Peppercorn Filet Mignon

So, when are you going to embrace cooking Sous Vide? Those steaks are begging for a water bath then a quick sear!

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But…but…it’s right there, in the menu at the top of the page: Sous Vide. I have dozens of sous vide recipes, from baby back ribs to rack of lamb to salmon. And steaks, oh so many steaks. Sous Vide Peppercorn filet mignon, Strip Steaks with maitre d’hotel butter, Ribeye with Salsa Criolla. I even have a Beer Cooler Sous Vide Grilled New York Strip Steaks recipe, from back before I owned a sous vide circulator. (Which is a great way to test out sous vide – hot water, a beer cooler, a thermometer, zip-top bags, and you’re ready to go.) Because the commenter is right – steaks are begging for a water bath and a quick sear, especially if you love rare to medium-rare beef.

Sous Vide Peppercorn Filet Mignon |

Steaks in the water bath

I know I’ve focused on Instant Pot recipes recently, but I still sous vide at least a couple of times a month, mainly from frozen. I stock up at my local grocery store’s meat sale: they have great deals on strip roasts and ribeye roasts, so I buy one of each, cut them into 2-inch thick steaks, vacuum seal them, and toss them in the freezer. This is my definition of “frozen assets” – when I need a treat, a steak goes from the freezer to the water bath, with no thawing required. An hour and a half later, I have perfectly cooked steak, medium-rare from edge to edge, just waiting for a quick sear.

I know Facebook is probably the problem, keeping this commenter in their walled garden, where they never visit my (pleasant, welcoming) website. Or they are using the mobile version of DadCooksDinner, where my Sous Vide index is not on the top of my homepage, but under the Menu on the side. (With my other recipe indexes – go check out Pressure Cooker, Rotisserie, Grilling, All Recipes, and theKitchen Tools and My Rotisserie Cookbooks pages.)

So, let me ask: Did you know about my recipe indexes before I just told you? Also, I’m looking for new sous vide suggestions. Any sous vide recipes you want to see? Let me know in the comments.

Sous Vide Boneless Ribeye Roast |

In the Sous Vide tank


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Filed under: Sous vide, Throwback


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. Hi Mike,
    Just getting into this SV thing…..blame it on Santa. Anyway you have not posted much lately on SV & wondering if you are getting away from this cooking method.
    Have you tried eye of the round roast SV? I have seen a few recipes & would like your opinion. I love to have eye meat thin sliced for different types of sammies.
    Thanks for your time,

  2. Larry says

    How about a sous vide pork tenderloin recipe or 2?

    Have you tried sous vide burgers? I’ve been impressed every time I’ve made them. I’ve used cheap (ish) store brand frozen burgers that go straight into the water bath. And I’ve made them with fresh ground beef. Finish with a quick sear on the grill or on cast iron.

    • I have tried sous vide burgers – I agree, they’re great! I haven’t tried pork tenderloin yet; I have not found a timing I like for pork loin chops yet. I’ll give pork tenderloin a try, and see if I can pin down a temperature.

  3. Aaron Friedman says

    …Sous vide does make crazy good carnitas though. I just adapt the basic technique from Serious Eats, especially the crisping under the broiler, and go about 170 degrees for 10 hours.

  4. Aaron Friedman says

    I’ve tried sous vide steak at least a handful of times. I wanted to love them, but the truth is that it just doesn’t compare to a fresh steak cooked over a pile of piping hot coals (flipped only once).

    It is the only way I cook steaks from the freezer though. I don’t enjoy them if they’ve been thawed any other way for some reason.

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