The Growing Trend of Using Sous Vide Before Grilling

Cooking enthusiasts and professionals alike are always on the hunt for techniques that enhance flavor, consistency, and ease in the kitchen. One method gaining significant traction in recent years is the combination of sous vide cooking with grilling. By marrying the precise temperature control of sous vide with the smoky, high-heat finish of grilling, chefs can achieve restaurant-quality results in the comfort of their own backyards.

We have been using sous vide techniques at Steak Cookoff Association contests for years. In addition to the precision it brings, it’s also great for parties. You can have many steaks ready to finish on a grill when guests are ready to eat, saving time and guesswork, ensuring the perfect steak for every guest.

Today, we’ll explore what sous vide is, its fascinating history, how to use it effectively, the most popular brands on the market, and share five mouthwatering recipes for preparing meats sous vide before grilling.

What is Sous Vide?

Sous vide, meaning “under vacuum” in French, is a cooking technique in which food is sealed in an airtight bag and cooked in a water bath maintained at a precisely controlled temperature. This method ensures even cooking throughout the food, preventing overcooking or undercooking. Once the desired doneness is achieved, the food can be seared, grilled, or finished in another way to add texture and flavor.

The key benefits of sous vide include:

Precision: Cook to the exact temperature, every time.
Consistency: Achieve perfect doneness from edge to edge.
Convenience: Set it and forget it; sous vide cooking takes the guesswork out of timing.
Enhanced Flavor: Sealing food in vacuum bags retains natural juices and flavors.

The History of Sous Vide Cooking

Sous vide has its roots in the late 18th century, when French physicist Benjamin Thompson experimented with cooking food in airless environments. However, the modern technique was developed in the 1960s by American and French engineers who were exploring industrial food preservation methods.

It wasn’t until the 1970s that sous vide entered the culinary world. French chef Georges Pralus discovered that vacuum-sealing and water bath cooking preserved foie gras’s delicate texture and reduced shrinkage. Since then, sous vide has evolved from a niche restaurant technique into a widely accessible tool for home cooks, thanks to advances in technology and affordability.

How to Use Sous Vide

Cooking sous vide is remarkably simple:

Prepare the Food: Season your meat, fish, or vegetables, and optionally add aromatics like herbs, garlic, or butter.
Seal the Food: Place the food in a vacuum-sealed or zip-lock bag. Use a vacuum sealer or the water displacement method to remove air.
Set the Temperature and Time: Use your sous vide device to set the water bath to the desired temperature and cook for the recommended duration.
Finish with High Heat: Once the food is cooked, finish it by searing, grilling, or broiling to create a flavorful crust.

Temperature Guide for Common Meats:

Steak: 127°F (medium-rare), 135°F (medium)
Chicken breast: 145°F
Pork chops: 140°F
Salmon: 122°F
Lamb: 135°F (medium)

Popular Sous Vide Brands

A wide range of sous vide devices is available today, catering to different needs and budgets. Here are some of the most popular brands:

Anova Culinary: Our favorite one here at BBQ Revolution. Known for its user-friendly design and Wi-Fi-enabled devices, Anova offers a range of sous vide circulators that are perfect for home cooks.
Breville Joule: Compact and powerful, Joule sous vide devices are app-controlled and feature a sleek design ideal for modern kitchens.
Instant Pot Accu Slim: An affordable option that integrates well with the Instant Pot brand’s multifunctionality.
PolyScience Culinary: Preferred by professionals, PolyScience circulators are durable and precise, making them a staple in high-end kitchens.
Vesta Precision: Offers both circulators and vacuum-sealing solutions, catering to serious sous vide enthusiasts.

Five Sous Vide Recipes to Elevate Your Grilling Game

1. Sous Vide Ribeye Steak

Sous Vide Temp: 127°F for medium-rare
Cook Time: 1.5–2 hours
Grill Finish: 1–2 minutes per side
Recipe:
1. Season ribeye with salt, pepper, and garlic powder.
2. Place in a vacuum-sealed bag with a sprig of rosemary and a pat of butter.
3. Sous vide, then sear on a hot grill until caramelized.

2. Sous Vide BBQ Pork Ribs

Sous Vide Temp: 165°F
Cook Time: 12 hours
Grill Finish: 5 minutes per side with BBQ sauce
Recipe:
1. Rub ribs with your favorite spice mix.
2. Cook sous vide until tender.
3. Brush with barbecue sauce and grill for a sticky glaze.

3. Sous Vide Chicken Breast

Sous Vide Temp: 145°F
Cook Time: 1–1.5 hours
Grill Finish: 1–2 minutes per side
Recipe:
1. Season chicken with salt, pepper, and paprika.
2. Cook sous vide, then grill for a golden-brown crust.
3. Serve with a squeeze of lemon.

4. Sous Vide Lamb Chops

Sous Vide Temp: 135°F for medium
Cook Time: 2 hours
Grill Finish: 1–2 minutes per side
Recipe:
1. Marinate lamb chops with olive oil, garlic, and thyme.
2. Sous vide, then grill for a smoky char.

5. Sous Vide Salmon

Sous Vide Temp: 122°F
Cook Time: 45 minutes
Grill Finish: 30 seconds per side
Recipe:
1. Season salmon with salt and pepper, and place in a bag with dill and lemon slices.
2. Cook sous vide, then finish on the grill for light grill marks.

Why Sous Vide and Grilling are a Perfect Match

Combining sous vide with grilling brings together the best of both methods:

Sous Vide: Ensures perfectly cooked meat, every time.
Grilling: Adds smoky flavors and a beautiful crust.

This pairing is ideal for everything from thick steaks to delicate fish, transforming backyard barbecues into gourmet feasts. With the growing availability of sous vide devices and resources, now is the perfect time to experiment with this culinary trend.

Whether you’re a seasoned griller or a home cook looking to elevate your repertoire, sous vide is a game-changer. Try the recipes above and discover the delicious possibilities of this innovative cooking technique.

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