Sous Vide cooking can be as complicated or as simple as you want! With that said, some recipes are more “fool-proof” than others and require less equipment.
When you are just getting started in your Sous Vide journey you probably don’t yet have a torch, container, or even vacuum sealer.
Not to worry, there are plenty of great recipes that you can whip up!
Below I am going to share some of my favorite recipes and types of foods that are basic, easy to make, and perfectly suited for budding Sous Vide enthusiasts.
In my kitchen, steak is the foundation of my Sous Vide and what I tend to use it for most of the time! Not only is steak healthy, natural, and full of protein, it’s also super flavorful and easy to make!
Hopefully you are sourcing quality, grass-fed meat from local farmers and ranchers, but if not, any steak will do!
Steak happens to be perfect for the beginner Sous Vide cook since it’s so simple and does not require much in the way of equipment or ingredients.
We have plenty of in-depth articles on steak recipes and cooking times throughout our website, so in this article I am going to share the simplest way to sous vide steak.
All you need is your Sous Vide, a plastic bag, container or pot, piece of meat, and Salt!
You can cook ribeyes, strips, skirt steaks, prime ribs, chuck roasts, there are so many options! Below is a NY strip recipe.
Best Beginner Sous Vide Steak Recipe
- 1 lb NY Strip Steak
- 1 Pinch Salt
- Place your Sous Vide in the container and set the temperature to 134 Degrees F.
- Place your NY Strip in your plastic bag or vacuum seal, and once the water comes to temp insert the bag in the container.
- Cook in the Sous Vide for 1-2 hours.
- Remove from bag, and dry the steak thoroughly.
- Heat up a cast iron over high heat on the stove.
- Salt your steak liberally on both sides.
- Sear for 30 minutes per side. Enjoy!
I must confess I was never a fan of chicken breast until I tried it Sous Vide style. Using traditional cooking methods, I was never able to cook a standard chicken breast without it coming out dry and bland.
My only alternative was to fry them, which was tasty! But far from healthy!
That is, until I tried it in the Sous Vide. Sous Vide chicken breast cooks the chicken to the perfect temperature while retaining its juices, and it is extremely simple, basic, and great for a new Sous Vide cook.
Best Beginner Sous Vide Chicken Breast Recipe
- 2 Boneless Skinless Chicken Breast
- Kosher Salt
- Black Pepper
- Extra Virgin Olive Oil
- Place your Sous Vide Machine in the container and bring the temperature up to 150 Degrees F
- Season breasts with salt and pepper
- Bag your chicken breasts in plastic bags or using a vacuum sealer
- Insert into container and cook for 2 hours
- Optional - Sear in Pan for 20 seconds per side. Enjoy!
This article wouldn’t be complete without including some seafood! Salmon is one of those types of fish that can be a little tricky to cook correctly.
Oftentimes in the oven or on the pan salmon will come out just a little over or undercooked for my liking. The Sous Vide takes all the guesswork out and you are left with a perfectly cooked piece of fish every time!
There are many different ways to cook Salmon in your Sous Vide, but since today is focused on the new and beginner Sous Vide user, we will stick with the simplest.
Best Beginner Sous Vide Salmon Recipe
- 2 6 Oz Salmon Filets
- Kosher Salt
- Black Pepper
- Olive Oil
- Cover your filets on both sides with kosher salt and let rest in fridge for 20 minutes
- Insert Sous Vide in container and bring water to a temperature of 130 Degrees F
- Remove Filets, wash off the salt and pat dry, then season again with salt and pepper
- Insert filets in Sous Vide Bag and then place bag into the container
- Cook for 45 minutes
- Remove from bag carefully. Optional - sear in pan with olive oil. Enjoy!
I hope you find this article helpful.
Once you begin to get more comfortable with the Sous Vide, your opportunities are endless! Feel free to browse our site for many other recipe ideas, or check out our best cookbook round up here!