Why would you sous vide a tough piece of meat like an eye of the round? It’s perfect for steaks but you can cook any kind of meat, vegetables and more!

However the food is cooked very evenly and therefore it’s retains it’s moisture and not overcooked. It’s usually at a lower water temperature and cooked for longer times. It’s a cooking method in which you place your food in a vacuum sealed pouch and cook in a regulated temperature water bath. Such a nice way to have a very low carb dinner at a reasonable price! What is sous vide cooking? So for this steak recipe I cut a large roast into steaks, sous vide them for 18 hours and then pan seared them with some rosemary and butter. So I have changed my stance and needed to completely redo this post. Finally I made it one more time cooking them for 18 and 24 hours and yes there was a big difference. So I made this recipe again cooking for 3 and 6 hours and they were better but in my opinion not much different. However I recently received few comments telling me that I must cook these tough cuts of meat for much longer. I’m rewriting this post because when I originally made this sous vide round steak recipe I had only cooked it for 1 hour and I thought the quality was just fine.

It’s a cool tool in that it cooks food at a steady temperature to ensure it’s perfectly cooked.

My husband bought me a sous vide immersion circulator once for my birthday. For more information visit our policies page.

Sous vide recipe for flat iron steak