Sous Vide Veal Chop


Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 134 F / 56.7 C
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Cooking veal chop can be intimidating — it’s an expensive cut of meat, and it can be easy to overcook. Luckily, with the Anova Sous Vide Precision Cooker, it’s perfect every time. This Sous Vide Veal Chop is perfect for a dinner with your closest friends and family.

Ingredients for 2

  • 1 (16-ounce) T-bone veal steak or bone-in veal loin chop

  • Kosher salt and freshly ground black pepper

  • 1 tablespoon extra virgin olive oil


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 134ºF (56ºC).

  • Step 2

    Season the steak liberally with salt and pepper. Place the steak in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 3 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the steak from the bag and pat very dry with paper towels. Rub with olive oil.

    • Step 1

      Heat a cast-iron skillet over high heat for 5 minutes. Add the steak and sear until deeply browned on both sides, about 1 minute per side. Transfer to a cutting board and let rest for 5 minutes. Serve.

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134 F / 56.7 C Recipe Temp
Recipe Time
Prep Time