This principle can be applied to any meat, but here are a few perfected recipes I would love to share. Pairs nicely with my Summer Sides Page.
- Chicken
- Pork Loin
- Pork Ribs
- Lamb
- Steak
- Tri-Tip
The Sous Vide (soo-vee) is a great way to guarantee perfectly cooked meat every time and allows me the flexibility to step away or focus on other components of a dish. You can Sous Vide pretty much anything, but so far I have stuck to meat. So the basics: meat in a vacuum sealed bag, in water, with each protein requiring a different temperature and time ramifications. You can Sous Vide from frozen, but keep in mind that adds time, I recommend defrosting the meat, it makes it easier to ensure a proper seasoning layer.
Chicken
We are going to tackle two types, thighs and breasts. Now that I have your attention, let’s begin.
Breasts
Season with salt, pepper, Italian seasoning. Put the meat in a ziplock throw in fresh chopped garlic, a sprig of rosemary, and fresh thyme. The fresh garlic and herbs in this dish are essential, the meat essentially cooks in a bath in its juices and the fresh herbs really impact the flavor. Sous Vide at 149 for 1-2 hours depending on the thickness.
Such an easy way to cook and guaranteed perfect every time, making dry or ‘is this cooked all the way’ chicken a thing of the past. I served mine with a goat cheese, tomato, and spinach bow tie paste- see here for recipe.
Thighs
Once Sous Vide’d, pan sear to brown. I served mine with green beans sautéed with shallots and lemon zest, tossed with feta. Along with Devon’s Potatoes feat. on my Summer Sides page (also an explanation of why I call them that)
Same as above, but sous vide at 167 for 45 minutes to an hour. You can leave the meat in the bath for up to 2 hours, after that point you risk mushy meat.
Pork Loin
Season with salt, pepper, everyday seasoning, Italian seasoning, whatever fresh herbs you have, and fresh garlic cloves. If you are cooking a dish with a particular spice, I would add that too to help tie it together. For example, if I have a Mexican dish and I am making this chicken to go into enchiladas I may add paprika, cumin, chili powder, and a chipotle pepper.
Place in the bag and then in the bath, cook on 136 for 2 hours (if its defrosted and around 2.5 inches thickness). Keep the juices when done, set aside. In a pan, sear each side for 2 minutes with olive oil or until browned. Slice and serve.
Pork Ribs
Now this is the most complex item on this page. Why? 1) They marinate for at least 24 hours before going in the meat bath. 2) Once in the bath, they stay there for 24 hours. 3) Upon completion of the bath, you then roast them in the oven for 2 hours at 200, basting in sauce and juices as they slowly cook. So if you want to give these a shot, you need to start these 2 days in advance. Other than that, these are fairly easy once you set it and forget it.
I am going to have a Costco soap box moment, most likely not the first nor the last. Costco’s meat quality is up there and at a great price point. I did not need ribs but I saw these at $2.99/pound and could not resist. This gave me 3 full racks of ribs. I cut them in half and freeze them, so 6 half racks for $27?! Lots to brag about here, and you are welcome for sharing the life hack.
You will recognize a lot of familiar faces on this spice panel with a few new additions, Stubb’s Barbecue Sauce and Liquid Aminos. Those last two components are essential for the sauce. Barbecue sauce can have an alarming amount of sugar, typically 12 grams per serving but Stubb’s stands out with only 5. The liquid aminos help add sodium and make the sauce less thick so it can distribute better while marinating and cooking.
Lamb
Lamb has a unique flavor, so I tend to stray away from my usual spice blend. This does not change the fresh herbs and garlic, that is standard for pretty much everything I cook. The best lamb I ever made was marinated in a homemade Chimichurri (essentially herbs, garlic, and olive oil). I marinate the lamb for 24 hours, similar to the ribs. Cook at 140 for 2 hours, SAVE THE JUICES! Pan sear the rack for 3 minutes on every side until browned evenly. After, I slice the rack up, return to the pan, and pour over the juice. Now they are ready for consumption! This is great dish to serve with pearled couscous and a seasonal vegetable. Below was served with Devon’s Potatoes (follow link for recipe along with the story of why I call them that) and sautéed Swiss chard.
Steak
Season, follow the basic seasoning structure (do not forget fresh garlic). I prefer medium rare so cook at 129 for 1.5 hours (for a steak 1.5 inches thick). If you like rare, set your water to 126. Once done, SAVE THE JUICES, prepare a pan at a high heat with a high heat oil (grapeseed or avocado). Add the garlic and fresh herbs and fry those as the pan heats, this will also add flavor to the oil. Remove the herbs and add the steak, ensuring the pan is hot (optional to add 1 tbs. butter). Once the pan is hot, sear each side for 2 minutes. Let sit for 2-5 minutes. When you slice it, pour the juices on top, sprinkle the garlic and serve.
Tri-Tip
Essentially Tri-Tip is a big steak, so follow the guidance above. Keep in mind its a big chunk of meat so its going to need a fair amount of salt.
Now since its a bigger its going to require a longer cook time. Mine weighed in at 2 pounds and I cooked it at 134 for 2 hours. I did sear it for 3-5 minutes on all sides and then let it sit for 5 minutes before cutting. The app I use suggests 131 for 16 hours, I have yet to try it for that long.
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