Sous Vide for Beginners: 7 Recipes to Try First

Sous vide is one of the few cooking techniques that makes a beginner
cook better than an experienced one on day one. A steak held at 54 C
for an hour is edge-to-edge medium-rare, every time, because the water
bath will not let it overshoot.

The downside is that sous vide recipes online often read like NASA
manuals. They are not. For the first week, stick to the seven recipes
below. They cover the techniques you need, and they all fail gracefully.

## Before you start

You need three things:

- A sous vide circulator. Any modern model works.
- A large pot or tub for the water bath.
- Freezer bags or reusable silicone pouches, plus a way to get the air
out (water displacement works fine).

Two rules that will save you grief:

- **Time is forgiving. Temperature is not.** An extra thirty minutes
rarely hurts. The wrong temperature always does.
- **Dry before searing.** Sous vide meat comes out wet. Pat it bone-
dry with a towel before it hits the pan, or the sear will not happen.

## 1. Ribeye steak — the gateway recipe

Temperature: 54 C (medium-rare). Time: 1 to 2 hours. Sear: cast iron,
smoking hot, 45 seconds per side, finish with butter.

Why it is the right first recipe: impossible to overcook, impossible
to undercook, and the "wow" moment when you cut it sells the technique
to anyone who was skeptical. See other cuts at /recipes/meal/dinner.

## 2. Chicken breast — the second recipe

Temperature: 63 C. Time: 1.5 to 2 hours. Sear: dry well, hot pan, 45
seconds per side just for color.

Chicken breast is the food sous vide changes most. A pan-cooked breast
is dry more often than not. A sous vide breast at 63 C is juicy to the
center and never rubbery. This single recipe justifies the circulator.

## 3. Salmon — low temperature, short time

Temperature: 50 C. Time: 30 to 45 minutes. Finish: crisp the skin in
a hot pan for one minute, skin-side down, or leave skinless for a
buttery texture.

Salmon at 50 C has a custardy, almost-raw texture that sounds weird
and tastes excellent. If you want flakier salmon, go up to 54 C. Do
not go over 56 C — it cooks out. Browse /recipes/meal/dinner for side
ideas.

## 4. Sous vide eggs — the 63 C egg

Temperature: 63.5 C. Time: 45 minutes. Finish: crack into a bowl and
serve over toast, rice, or ramen.

The yolk is runny, the white is just set. This is the egg that sits
on top of every hotel breakfast bowl for a reason. Non-negotiable
weekend breakfast once you try it.

## 5. Pork chop — the brine-optional win

Temperature: 60 C. Time: 1 to 2 hours. Sear: hot pan, 45 seconds per
side, finish with a pat of butter and thyme.

Pork chops dry out in a skillet. Sous vide fixes that without a brine.
60 C reads as slightly pink, which is safe and correct for modern pork.

## 6. Carrots — the side dish that wins the dinner

Temperature: 85 C. Time: 45 to 60 minutes. Finish: sear in butter,
salt, a squeeze of lemon.

Vegetables cook at a much higher temperature than meat. Carrots at
85 C come out sweet, dense, and intensely carrot-flavored — nothing
like boiled carrots. Try parsnips, beets, and corn on the cob with the
same technique. See more sides in /recipes/meal/side.

## 7. Cheesecake in a jar — the dessert

Temperature: 80 C. Time: 90 minutes. Finish: chill overnight.

Small Mason jars of cheesecake batter, lids loose, dropped in the
water bath. No cracked top, no water bath setup inside an oven. This
is the recipe that converts the skeptical household member who thinks
sous vide is only for meat.

## Common failure modes

- **The bag floated.** Weigh it down with a butter knife inside the
bag, or clip it to the side of the tub.
- **The sear did not happen.** The meat was wet, or the pan was not
hot enough. Dry the meat hard, and get the pan smoking.
- **Chicken came out chalky.** The temperature was too high. 63 C is
not 74 C. Check your circulator setting.
- **Steak tastes "boiled."** You forgot the sear, or the sear was too
short. Sous vide without a sear is only half the technique.

## Where to go from here

After these seven, most cooks branch into short ribs (24 to 48 hours
at 79 C), duck breast, and brisket. Browse /explore for sous vide
recipes in the library, or drop a new one into /import from your
favorite sous vide blog.

Sous vide sounds like a chef tool. It is actually a beginner tool with
chef-level results. Start with the seven above and you will be doing
Sunday dinner better than most restaurants within a month.