Sous vide is a French phrase, literally meaning “under vacuum.” This cooking technique utilizes a temperature-controlled water bath to cook the food slowly and evenly. This process ensures that the inside of your steak (or other meat) is cooked to your exact doneness to deliver restaurant-quality results every time.
To cook a steak using the sous vide method, attach an immersion cooker to any water-filled pot and put your Omaha Steak (still in its vacuum-sealed package) into the pot. Or you can remove your Omaha Steak from its vacuum-sealed package, season with salt and pepper, and place it into a sealable bag with butter, garlic cloves and your choice of fresh herbs, if desired.
Then, set the time and temperature on your immersion cooker based on your desired results according to the cooking charts below.
| Doneness | Rare | Medium Rare | Medium | Medium Well | Well |
|---|---|---|---|---|---|
| Anova Temperature Range | 120° – 128°F | 129° – 134°F | 135° – 144°F | 145° – 155°F | 156°F |
| Filet Mignon | 45 min. – 2 hrs. 30 min. | 45 min. – 2 hrs. 30 min. | 45 min. – 3 hrs. | 45 min. – 3 hrs. 30 min. | 1-4 hrs. |
| Top Sirloin | 45 min. – 2 hrs. 30 min. | 45 min. – 2 hrs. 30 min. | 45 min. – 3 hrs. | 45 min. – 3 hrs. 30 min. | 1-4 hrs. |
| New York Strip | 1 hr. – 2 hrs. 30 min. | 1 hr. – 2 hrs. 30 min. | 1 hr. – 3 hrs. | 1 hr. – 3 hrs. 30 min. | 1-4 hrs. |
| Ribeye | 1 hr. – 2 hrs. 30 min. | 1 hr. – 2 hrs. 30 min. | 1 hr. – 3 hrs. | 1 hr. – 3 hrs. 30 min. | 1-4 hrs. |
| T-bone | 1 hr. – 2 hrs. 30 min. | 1 hr. – 2 hrs. 30 min. | 1 hr. – 3 hrs. | 1 hr. – 3 hrs. 30 min. | 1-4 hrs. |
For steaks that are 1-inch thick or less, cook time is 40 minutes. For frozen steaks, add one hour to desired cooking time. These time ranges are recommended for best results. Cooking for too long can deliver undesirable results.
| Doneness | Rare | Medium Rare | Medium | Medium Well | Well |
|---|---|---|---|---|---|
| Anova Temperature Range | 133°F | 140°F | 144°F | 150°F | 158°F |
| Time range | 5-16 hours | 5-14 hours | 5-12 hours | 5-10 hours | 5-11 hours |
Time and temperatures for pork chops 1- to 2-inches thick.
| Doneness | Tender and extra juicy | Firm and Juicy | Extra firm |
|---|---|---|---|
| Anova Temperature Range | 140° – 145°F | 150°F | 160°F |
| Time range | 1-4 hours | 1-4 hours | 1-4 hours |
Time and temperatures for thawed fish up to 1-inch thick.
| Doneness | Soft, Flaky | Tender, Flaky | Firm, Flaky | Very Firm, Flaky |
|---|---|---|---|---|
| Anova Temperature Range | 120°F | 130°F | 140°F | 145°F |
| Fin Fish | 30-45 min. | 30-45 min. | 30-45 min. | 30-45 min. |
Time and temperatures for thawed poultry.
| Doneness | Very Soft and juicy | Tender and juicy | Traditional, juicy, firm |
|---|---|---|---|
| Anova Temperature Range | 140°F | 150°F | 160°F |
| Time Range | 1.5-4 hours | 1-4 hours | 1-4 hours |
