Sous vide can improve your cooking in many ways, but one of the first things most sous vide owners pop in their water baths is a piece of beef. A sous vide steak is a thing of true beauty; perfectly cooked throughout to exactly the level of doneness you prefer, needing just a flash-fry in the pan to get a nice crust on the outside.

This collection of sous vide beef recipes contains steaks and much more. See how a sometimes tough cut like rump can be transformed into a meltingly tender cut of meat with Ollie Moore’s Sous vide beef rump with blue cheese, broccoli and smoked pommes anna, or create a barbecued masterpiece with Martin Wishart’s Sous vide barbecue beef sirloin, grilled onions and caramelised onion broth. Once you’ve mastered your sous vide steak game, move on to other cuts – Paul Welburn’s Roast beef silverside, barbecue suet pie, watercress, charred cabbage dish is a good place to start. Something magical happens to tougher cuts when given the sous vide treatment, too; just take Russell Bateman’s Sous vide Jacob’s ladder with Jerusalem artichoke crisps and Roscoff onions as an example.

As with all sous vide cooking, remember to go light on the seasoning – the vacuumed environment will intensify the flavours. Sous vide beef still needs time to rest, too, so the fibres can relax and reabsorb their wonderful juices.