Steakhouse Cuts

Get ready for steaks, chops, lamb, and more

Why spend $100 on a steakhouse entree?

Cook a better dish for way less money, and serve your friends and family the best meal they've had in years.

Sous Vide Ribeye Steak

By: J. Kenji López-Alt

Sous vide is the ideal way to cook steak for perfectly even edge-to-edge cooking with foolproof resu…

Sous Vide Pork Chops

By: J. Kenji López-Alt

With sous vide cooking, because you are cooking at the exact temperature at which you are planning o…

Sous Vide Tomahawk Steak

By: Tyler Holt

38oz Tomahawk Ribeye is an imposing cut of meat. By cooking this cut longer than you normally would …

Sous Vide Soy Garlic Tri-Tip Steak

By: Randy Fung

Nail that edge-to-edge perfection on your steak every time with the Anova Sous Vide Precision Cooker…

Sous Vide Flank Steak

By: Lukas Vogtel

Traditionally, a cheaper and tougher cut, flank (or flap steak, or bavette steak) it shines when giv…

Sous Vide Chuck-eye Steak Diane

By: Jeff Akin

Steak Diane is rich, classic, and absolutely delicious — not to mention you get to play with fire. F…

Sous Vide Skirt Steak

By: Emily Farris and Jeff Akin

When not prepared correctly, skirt steak can be chewy. With the Anova Sous Vide Precision Cooker itâ