How to Properly and Accurately Sous Vide Steak

[MULTIZ321]

How to Properly and Accurately Sous Vide Steak

How to properly and accurately sous vide steak

You've bought the fancy sous vide device and the expensive steak, here's how to cook it perfectly.

www.themanual.com

Richard

 

[bizaro86]

The article suggests to pre-sear to "lock in the juices." That is scientifically disproven - pre-searing doesn't lock in any juices.

See here: https://www.tastingtable.com/693055/why-sear-meat-locking-in-juices-food-myths/

For multiple references.

Searing after sous vide is objectively better - if the authors can't do better than a grayish colour post sous vide then they aren't using a hot enough method to sear.

 

[dlca1]

Related note. Anova now also makes a smart “oven” where you can sous vide, air fry, steam, bake, etc. Sharing here because folks don’t seem to be as familiar with it.

You can sous vide without having to seal and fill up a big pot of water.

Anova Precision™ Oven 2.0

The updated Anova Precision™ Oven 2.0 is our smartest appliance yet — totally remade from the inside out to help you cook like a pro. With new features like integrated cooking guides and food recognition, what you put into this oven will come out perfect, every single time.

anovaculinary.com

We aren’t great chefs, but turkey, prime rib, pizza, pumpkin pie have come out really amazing.

The downside is that this oven is quite large. Not something you will take with you to a timeshare.

 

[easyrider]

What is easiest and taste best to me is to either broil or torch the steak after sous vide. I use a 3/4 to 1 inch thick steak. For large roasts I don't even bother with a sear. My best steaks are sous vide at 136 degrees for 4-5 hours. Chuck and rib roast is 136 degrees for 12 - 16 hours. Spare ribs at 146 degrees for 36 hours.

One thing I found by experimenting is the time in the sous vide effects different cuts of meat regarding tenderness. If you leave some cuts of beef in too long it will effect the chew factor left leaving it total mush, imo. I sous vide a bottom round roast for 36 hours at 136 degrees and it was pink inside but had a texture problem leaving it mushy.

Bill

 

[Ty1on]

I sous vide at 136 for 2.5-3 hours. It's on the edge of med rare to med, red with no translucency. With lesser cuts, it makes them respectable. With the noble cuts, it makes them foolproof and divine. I finish on a hot grill.

Edit, i should say i do the lesser cuts longer, easyrider above reminded me of that.

 

[CPNY]

I’ll just stick to the cast iron then convection oven cooking. Never had an issue

 

[CO skier]

By the time I have seared a 1.5"-thick steak on all six sides in a cast iron pan with a ripping hot blend of peanut oil and rendered beef fat to a properly crusty exterior, the inner temperature is 135-140F -- perfectly done. No need to "boil" in a bag and ruin the crust.

Sous vide cooking a steak seems like the perfect recipe to turn an expensive, tender cut of beef into a cheap, tender, everyday slow-cooked chuck roast.

Why Chefs Should Stop Sous Vide-ing Their Food

The role of a professional chef is to create something a home cook cannot achieve. In using sous vide machines, it is lazy, unprofessional, shows a lack of range of culinary skills, and a lack of h…

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