Sous vide is one of the best ways to cook dry-aged beef, preserving its incredible tenderness while ensuring precise doneness. Whether you're working with our dry aged steaks, roasts, or even ground beef, this method locks in moisture and enhances the deep, rich flavors that dry aging brings out.
Time & Temperature Guide
Here’s a handy table to help you determine the right time and temperature based on your cut:
| Cut | Temperature | Time | Notes |
|---|---|---|---|
| Steaks (Ribeye, Strip, Filet) | 125°F (Rare) - 135°F (Medium-Rare) | 1.5 - 3 hours | Longer times enhance tenderness but aren’t necessary for steaks. |
| Roasts (Top Sirloin, Rib Roast, Chuck) | 130°F - 140°F | 12 - 24 hours | Lower temps for tender cuts, higher for tougher cuts. |
| Ground Beef (Burgers, Patties) | 132°F - 138°F | 1 - 2 hours | Cooking below 140°F is only recommended for high-quality ground beef. |
Sous Vide Tips & Tricks for Dry-Aged Beef
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Season Smart: Dry-aged beef already has a bold flavor. Use simple seasoning—salt, pepper, and a sprig of thyme or rosemary work well.
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Compound Butter Magic: Want next-level flavor? Place a slice of compound butter inside the sealed bag before cooking. Garlic herb butter or blue cheese butter adds a rich, infused taste as the beef cooks.
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Sear for the Perfect Crust: After sous vide, always finish with a quick, high-heat sear on a cast iron pan or grill for 30-60 seconds per side. This is the secret!
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Skip the Bag Transfer: Our vacuum-sealed packages from the locker plant are made from a sous-vide-safe plastic, meaning you can drop them straight into the water bath from frozen. Just add 30-60 extra minutes to the cook time.
Final Thoughts
Sous vide cooking takes the guesswork out of preparing dry-aged beef, delivering perfect results every time. Whether you’re preparing a steakhouse-quality ribeye, a melt-in-your-mouth roast, or a juicy burger, sous vide lets you make the most of every bite.
I love sous vide, it takes the guesswork out of my crazy farm life, and keeps it ready, for when we're ready.
If you make your dry aged beef with a sous vide, tell me about it, I want to know!
XOXO,
Louisa