Sous Vide | Free-Promo

Here's the honest truth: the number one reason great meat gets wasted is heat. Not bad seasoning, not the wrong pan — uncontrolled heat. A ribeye cooked to 137°F throughout is a fundamentally different experience than one that hits 137°F at the center but 160°F at the edges. Sous vide solves this permanently. It's not a trend. It's physics.

We love sous vide because it respects the animal. When you've sourced a Miyazaki A5, a dry-aged strip, or a heritage breed pork chop, you owe it to that product to cook it without guesswork. Sous vide removes the guesswork entirely. You set your target temperature, walk away, and come back to a cut that is edge-to-edge exactly what you wanted — every single time.

The sear still matters. The resting still matters. But sous vide compresses the margin for error down to nearly zero, and that's why professional kitchens have used it for decades. We want that same precision in your kitchen. That's why we include this with select orders — because the cut and the method should always be matched.

The Sous Vide Method, Broken Down

If you're new to sous vide, here's the short version: you vacuum-seal your meat (or use a zip-lock with the water displacement method), submerge it in a water bath held at your exact target temperature, and cook it for a set amount of time. Then you finish it with a fast, high-heat sear. That's it. Here's how to dial it in:

Temperature Guide by Cut

Wagyu & Ribeye (A5, Premium): 129–133°F / 54–56°C — The fat render on high-grade wagyu is optimal in this range. Don't go higher or you'll lose what you paid for.

Strip Loin / Sirloin: 130–135°F / 54–57°C — Lower fat content means this range gives you the best texture without drying.

Filet / Tenderloin: 130–134°F / 54–57°C — Lean and delicate; this cut punishes overcooking more than any other.

Brisket & Chuck (low and slow): 155–165°F / 68–74°C for 24–48 hours — Collagen breaks down into gelatin in this window, giving you that fall-apart texture without drying out.

Pork Chops / Loin: 135–140°F / 57–60°C for 1–4 hours — Modern food safety standards allow lower temps with adequate time; this range gives you juicy, not chalky.

Duck Breast: 130–135°F / 54–57°C for 1–2 hours — Score the fat cap first. Finish skin-side down in a cold pan brought slowly to high heat.

Lamb Rack / Chops: 130–135°F / 54–57°C for 1–3 hours — Herb butter in the bag. Always.

Timing Reference

Steaks (1 inch): 1–2 hours

Steaks (1.5–2 inch): 2–3 hours

Thick chops or roasts: 3–6 hours

Brisket / tough braising cuts: 24–72 hours

The Sear — Don't Skip It

Pat the meat completely dry before searing. Moisture is the enemy of crust. Use a cast iron or carbon steel pan, get it screaming hot, add a high-smoke-point oil (avocado, grapeseed), and sear no more than 60–90 seconds per side. You're building color and crust — the interior is already done. For wagyu, the fat renders so readily that you may need no added oil at all.

Pro tip: If you have time, after the sous vide bath, ice the bag down for 10–15 minutes before searing. This cools the outer layer so your sear time doesn't accidentally push the core temperature up.