SV Reheating Steak

Ozzie_Isaac

How do you guys reheat steak with SV?

I don't like to change the doneness, I just like to warm it up.

I reheated a 2" Tomahawk today that was cooked on Sunday to MR.  I SV'd it at 132 for about an hour (It went straight in fridge after searing and cooling a bit).

Steak was awesome, but I am now concerned about it not being "safe".  Any issues just warming it up?  This is what I have done for about a year now, but want to make sure I'm not risking anybody.

blasting

Have you tried reheating it in the instapot?   too soon?

(I actually do it the same as you)

Ozzie_Isaac

blasting said:

Have you tried reheating it in the instapot?   too soon?

(I actually do it the same as you)

 Lol! Not yet.  Based on tonight's experience, I haven't even mastered potatoes yet.

pgprescott

I cut mine in a cross section manner to 1/2” thick and then regrill them. Since I cook 1-1/2” -2” steaks, I get 3-4 new steaks! Mmmm

pgprescott

Truthfully, who has leftover steak? I guess the kids maybe? LOL!

johnnyp

In regards to food safety, this is a reliable reference.

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1

While its not targeting reheating specifically, an understanding of how time/temp impact pasteurization may help answer your questions.

Photo Egg

Ozzie_Isaac said:

  This is what I have done for about a year now, but want to make sure I'm not risking anybody.

Technically, you made yourself a medical study already over the last year.lol
And you are still here.

Carolina Q

Honestly, I don't recall ever reheating a steak. Cook steak. Eat steak. The end.

SonVolt

I rarely eat leftovers in their original form. A piece of steak or chicken is more likely to get chopped up and seared hard on a griddle for tacos or fried rice. 

Legume

Nachos.