Sous-vide Beef

The usual procedure is to rinse the cut, pat it dry, annoint it with olive oil, add light salt, pepper and herbs to taste such as rosemary, sage or thyme. Put it into a bag, suck and seal it.

Cut	Weight	Temperature	Time
New York Strip	2 steaks	129°	1 - 2 hours
Prime rib	3lbs	132°	6 hours
Chuck roast	5lbs	135°	30 hours*

^* The point here is to reach gelatinization (reduction to collagen) by using low (135°) heat over a long period of time versus high (190°) over a short time (pot roast in a hot oven). This way, you have a red cut of meat (think medium-rare steak) that's tender, juicy and far less expensive than a proper steak: