The First 5 Things You Should Sous Vide

The First 5 Things You Should Sous Vide
The First 5 Things You Should Sous Vide

The First 5 Things You Should Sous Vide With Your New Immersion Circulator

By Heather Bilyeu of Fueling a Southern Soul

The new year is here and if you received a sous vide over the holidays, then you’re in the right spot!

I got an immersion circulator for Christmas from my brother 3 years ago and that’s how I got into sous vide cooking. When I opened it I thought, “Oh fun! This will be cool to use” and then... “I think this is what they use at fancy restaurants.” 

Little did I know it would quickly become my most used kitchen appliance and something I can’t live without now (I currently have TWO immersion circulators going).

I was slightly overwhelmed when I got it. I didn’t know what to make or even how to use it. I looked on Google and Pinterest for a lot of recipes and guides to figure out what to make first.

Let me be the first to tell you: DON’T BE INTIMATED BY THIS! You, too, will quickly love it! I am a firm believer every home cook should have one. It is just as useful and handy as an instant pot, slow cooker, toaster oven, and stand mixer - each in its own way

Let us help you and take the guesswork out of what to make first. These 5 things are a MUST to make with your new immersion circulator!


A steak is 100% the #1 thing you need to make with the sous vide! I have not used anything else to cook a steak since! We like our steak medium rare and when using a sous vide, you ensure a perfectly even cook throughout the entire steak. Give it a quick sear with some butter in a hot cast-iron skillet at the end, and you are good to go. Life-changing! Try our recipe for Skirt Steak with Chimichurri Sauce.

Egg Bites

If you’re a fan of the Starbuck sous vide egg bites, then you’re in luck! Egg bites are on a weekly rotation around here. They are perfect for a healthy breakfast on the go or a protein-packed afternoon snack. Make on Sunday and have them ready for the week ahead!


My husband and I love cheesecake, but I never make it for 2 reasons. 1 - it’s kind of time-consuming to make and 2. It’s hard to make a batch for just 2 people. We don’t need a whole cheesecake in the fridge. UNTIL SOUS VIDE! Make delicious silky cheesecake in the sous vide in under 2 hours. And the best part - they are just the right size! Use cute little 4-ounce mason jars and you have just a couple of bites to satisfy that sweet craving. These are great to make ahead for dinner parties as well!

Pork Chops

Pork. You are tricky. Most of the time you end up dry and overcooked and very undesirable. NOT ANYMORE! Just like with the steak, you can make pork chops or pork tenderloin so tender and juicy that it practically melts in your mouth. Say goodbye to dried out pork dinners from now on!

Chicken Breast

Last but not least, a classic dinner staple for us all. One of the greatest things about sous vide cooking is you can dump everything into a bag, place it in the water bath, and walk away to let it do its thing. You have an hour to cook chicken so that’s plenty of time to finish up work, do a load of laundry, start the rest of dinner, and enjoy a glass of wine. Once the time is up it’s finished and ready to enjoy! And cleanup is A BREEZE! Throw the bag away and you’re done.

Why a Steak Should Be The First Thing You Cook With Your Immersion Circulator

There are many things that sous vide cooking has changed for me, and steak is at the top of the list!

This was the first thing I cooked when I got my immersion circulator and I have not used anything else since. No grilling, no pan-fry - nothing but the sous vide.

I like a big, juicy medium-rare steak and that can be hard to do with other cooking methods. Depending on how thick or thin the cut of beef is or even the type, it can be hard to know when exactly it's done. And you definitely have to cut into it to tell.

Not with the sous vide! This is all you need to do to make the best steak of your life.

  1. Select your steak cut.
  2. Preheat the water bath to 129 degrees F.
  3. Season both sides liberally with salt and pepper.
  4. Place in a vacuum seal bag and seal.
  5. Place in the preheated water and sous vide for 1 hour.
  6. Once finished, remove from the water and bag. Heat a cast-iron skillet over high heat and place in 1-2 tablespoons of butter.
  7. Sear the steak on each side for 1-2 minutes each.
  8. Remove and enjoy!

No matter how you like your steak, using sous vide to cook it will ensure a perfect and even cook throughout. Plus, you will never have to worry about it being under or overdone. Literally perfection every single time.

So what are you waiting for?! Make sure a steak is the first thing you cook with your new immersion circulator.