Haute Cuisine – Food that is prepared in an elegant or elaborate manner; the very finest food. The French word “haute” translates as “high” or “superior.” Cuisines translates as “cooking” in general. Haute Cuisine Couture – It means “Recipe for Comfort” and it relates to the fashion world.
ABOUT FASHION and HAUTE: It is first and foremost a form of expertise or savoir fare, involving a craft that has endured for more than one hundred and fifty years.  The origins of haute couture date back to Charles Fric Worth who, in 1858, founded the first true house of haute couture at 7, rue de la Paix, in Paris, creating original models for individual clients.  Haute couture involves craftsmanship, the skill of the seamstress and embellisher (feather makers, embroiderers, milliners) who, each season, create the finery of the exceptional.


How to Sous Vide Pork Steaks by Gourmet Robot Kitchen

Affordable, versatile, and packed full of flavour, pork shoulder steaks are the best cut of meat you’ve never heard of. The only downside to these steaks is that they can dry out very quickly when cooked using conventional methods. That’s where sous vide comes in. The low and slow sous vide cooking method means that the pork will be cooked to the perfect temperature without drying it out.

Follow this simple guide to prepare perfectly moist and tender sous vide pork steaks every time.

135˚F*1-3 hoursMedium pink, very juicy
140°F1-3 hoursSlightly pink, juicy and firm but still tender
145°F1-3 hoursNo pink, firmer and slightly juicy
*Please note that some of these temperatures are lower than what the FDA recommends. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.

Follow this link to find out more information about Suvie cooking times and temperatures.

Ingredients and Tools

  • Pork shoulder steaks (at least 1 inch thick)
  • Salt
  • Pepper
  • Vegetable oil
  • Butter


  • Suvie or immersion circulator
  • A large pot (if using a sous vide wand)
  • Vacuum sealer and bags or Freezer safe sealable plastic bags


If you’re using an immersion circulator, pre-heat your water bath to the desired temperature

Pat the pork steaks dry with some paper towels and season generously on all sides with salt and pepper.

Place pork chops in a plastic bag and vacuum-seal. Follow our guide if you are using the water displacement method.

If you are using Suvie, use the following settings:

My Cook > Multi-Zone Settings

Protein: 135-150 degrees, 1 hour- 3 hours (or follow our Protein Cooking Guide)

Vegetable: 0 minutes

Starch: 0 minutes

Once the cook is finished, remove the pork from the water bath or pan and remove from the bag and pat dry with a paper towel.


Now that you’ve successfully cooked the pork steaks to perfection we recommend searing or grilling it over high heat before serving.


Heat 1/2 tbsp vegetable oil and 1 tbsp of butter in a cast-iron skillet over high heat. You’ll want to use an oil with a high smoke point so avoid olive oil if possible. Carefully place the pork in the hot pan being careful to avoid any splashing oil. Cook each side for around 2 minutes.

Remove the pork from the pan and leave to rest for about 2 minutes before serving.


If it’s nice out and the grill is ready to go you can also throw the pork steaks onto the fire for a few minutes.

Preheat your grill and simply cook the chops over direct heat for about 2 minutes each side. Turn the pork every 20 seconds or so.

Recipes to try

Soy Marinated Pork Chops

Sweet and Spicy Pork Chops with Apple Slaw

Pork Chops with Blistered Balsamic Cherry Tomatoes

Butter-Basted Pork Chop with Baby Potatoes and French Green Beans

Pork Chops with Orzo Pilaf and Roasted Brussels Sprouts


Are the cooking temperatures safe?

Our recommended cooking temperatures for Sous vide and Suvie are lower than what the USDA recommends, however, cooking times and temperatures are long enough and high enough for “pasteurization” to make your food safe. The USDA recommendations indicate the temperature needed to instantly kill food pathogens. By cooking for a longer time at a lower temperature we are able to achieve the same effect. However, high-risk populations should use extra caution when preparing foods below the USDA recommended temperatures.

Can I use any type of plastic bag?

You can, however, make sure that they are made from polyethylene. Some branded plastic bags are made using polyethylene which is a BPA and dioxin free plastic that can safely handle sous vide cooking temperatures up to 190°F. Some generic branded plastic bags are made using cheaper polyvinyl chloride (PVC) which cannot handle high temps and contains chemicals that can leach into food.

Where can I get vacuum sealed proteins?

If you don’t want to fuss with vacuum sealers and ziplock bags you can skip the store and order the Suvie Protein Box. Just put together your ideal combination of preseasoned, portioned, and vacuum-packed high-quality meat, poultry, or fish. We deliver it to you frozen in a carefully-packed box.

Can I use frozen pork steaks?

Yes! This technique will work with frozen pork. If you’re cooking straight from the freezer just add an additional hour to the sous vide time.

Can I refrigerate the pork after the sous vide process and sear it later

For food safety reasons, we recommend consuming your pork soon after cooking.

Do I need to brine the pork before cooking?

Pork often benefits from a salt brine before cooking. This step can help add extra flavor to your pork chops. If you have time to salt an hour before cooking, go for it! Otherwise, seasoning well before vacuum sealing will have a similar effect to brining.