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We're big fans of having a delicious, protein-filled dish served for dinner — and this sous vide Kahlua-marinated flank steak is the one of our favorites. When prepared in the Anova Sous Vide Precision Cooker, it's the most tender flank steak you'll ever have. Slice it up and have it for dinner, or cook it with eggs in the morning. It's also fantastic for sandwiches.

We're big fans of having a delicious, protein-filled dish served for dinner — and this sous vide Kahlua-marinated flank steak is the one of our favorites. When prepared in the Anova Sous Vide Precision Cooker, it's the most tender flank steak you'll ever have. Slice it up and have it for dinner, or cook it with eggs in the morning. It's also fantastic for sandwiches.

It's easy to see the advantages of sous vide ribs cooked with the Precision Cooker. Learn how with The Food Lab's latest Time & Temp guide in the Anova app!

The Food Lab's Guide to Sous Vide Ribs

It's easy to see the advantages of sous vide ribs cooked with the Precision Cooker. Learn how with The Food Lab's latest Time & Temp guide in the Anova app!

Using a sous vide prime rib roast it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through. - Amazing Food Made Easy

Sous Vide Prime Rib Roast

Using a sous vide prime rib roast it's now easier than ever to have a perfectly cooked prime rib dinner without a lot of the hassle you normally have to go through. - Amazing Food Made Easy

With vacuums, precise temperatures and lots of complicated-sounding kit, sous vide can seem like the stuff of science fiction. In reality, it’s an incredibly simple method that produces outstanding results – these handy tips cover all the bases while you get to grips with your new equipment.

Top Tips for Sous Vide Cooking

With vacuums, precise temperatures and lots of complicated-sounding kit, sous vide can seem like the stuff of science fiction. In reality, it’s an incredibly simple method that produces outstanding results – these handy tips cover all the bases while you get to grips with your new equipment.

48 hour Sous Vide Short Ribs (Momofuku)

Momofuku David Chang's 48 hour Sous Vide Short Ribs

71988367242 kevinseattle: Food: Corned beefSource: Market House Corned BeefTemperature: 145°F / 62.7°CTime: 48 hoursDevice: NomikuRecipe:  2.75 lb corned beef from Market House. Fat side scored and then meat pre-seared with blowtorch. Vacuum sealed and cooked for 48 hours at 145. Meat lost about 40% of is weight… With the “40%” liquid, I made a gravy using salt, pepper, red wine, balsamic, …

71988367242

71988367242 kevinseattle: Food: Corned beefSource: Market House Corned BeefTemperature: 145°F / 62.7°CTime: 48 hoursDevice: NomikuRecipe: 2.75 lb corned beef from Market House. Fat side scored and then meat pre-seared with blowtorch. Vacuum sealed and cooked for 48 hours at 145. Meat lost about 40% of is weight… With the “40%” liquid, I made a gravy using salt, pepper, red wine, balsamic, …

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