Sous Vide Fajita Beef

How To Cook Sous Vide Fajita Beef

Fajita Beef is a tender cut of beef, mostly comprised of protein and fat. As a result, fajita beef is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.

Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of beef, like fajita beef. This allows fajita beef to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your fajita beef medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.

Our advice with Fajita Beef is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the beef up to the temperature you want.

Sous Vide Fajita Beef Recipe/Time

The most simple way of preparing fajita beef is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the fajita beef into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the fajita beef from the bag

Sous Vide Fajita Beef Temperature Chart

Rare:125-130°F
Medium Rare:131-139°F
Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Additional Sous Vide Fajita Beef Recipes

Easy Weeknight Steak Fajitas
The SousVide Supreme blog brings you a simple fajitas recipe utilizing flank steak cooked at 134F.

Similar Beef Cuts

Sous Vide Ground Beef
Sous Vide Beef Kabob
Sous Vide Cubed Steak
Sous Vide Stir-fry Beef
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