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Sous Vide Steak question

Dawgtired
Dawgtired Posts: 667
in EggHead Forum
Thermapens in for repairs, so sous vide is on the job this evening. When I tried this before I had the bath set to 131 then seared it off in cast iron pan. Just seemed like it took no time for the steak to get cold. Suggestions? Didn’t cook it long enough maybe? It was probably 1 1/2 to 2” ribeye that cooked in water bath for an hour. 
Thanks for any advice!

If we ever forget that we are One Nation Under God, then we will be a nation gone under.

Ronald Reagan

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Comments

  • jdMyers
    jdMyers Posts: 1,339
    Was it up to temp at your 131 once you took it out do you know.  Hour half max on 2 inch.  2 hours woulda been mushy.  How bad did you smoke up the house.
    Columbus, Ohio
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  • Photo Egg
    Photo Egg Posts: 12,137
    I’m confused as to what you are asking?
    Took no time for the steak to get cold?
    You don’t need to let a Sous vide, seared steak rest. So make sure you are ready to eat after you sear it if that’s what you are getting at. 
    Thank you,
    Darian

    Galveston Texas
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  • GregW
    GregW Posts: 2,678
    Getting cold quickly is a common complaint with Sous Vide. As @Photo Egg pointed out, the steak doesn't need any rest period.
    I would also suggest looking at Douglas Baldwin's site for Sous Vide cooking times.
    https://www.douglasbaldwin.com/sous-vide.html#Top
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    I don’t quite understand the issue. 131° is not that hot so it wouldn’t take long to cool off to “cold”. Doesn’t matter if it was brought up to 131° in an oven or a sous vide. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Plutonium
    Plutonium Posts: 231
    If you mean get cold between sous vide and sear steps, you can shorten that time out of the water. Just pull out of the bag, Pat dry, and sear. 

    Post sear, you should have a nice sizzling hot exterior and a 131°F interior. This should cool off on your plate similarly to other cooking methods. 
    Albuquerque, NM - LBGE and an old rusted gasser that I use for accessory storage.


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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Dawgtired said:
    Thermapens in for repairs, so sous vide is on the job this evening. When I tried this before I had the bath set to 131 then seared it off in cast iron pan. Just seemed like it took no time for the steak to get cold. Suggestions? Didn’t cook it long enough maybe? It was probably 1 1/2 to 2” ribeye that cooked in water bath for an hour. 
    Thanks for any advice!
    An hour was probably not long enough to get the steak up to temp. It didn’t actually get cold as much as never actually got hot. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • frazzdaddy
    frazzdaddy Posts: 2,617
    I sometimes warm my plates in the oven before I add the food. Might help with this.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • Mattman3969
    Mattman3969 Posts: 10,458
    jtcBoynton said:
    Dawgtired said:
    Thermapens in for repairs, so sous vide is on the job this evening. When I tried this before I had the bath set to 131 then seared it off in cast iron pan. Just seemed like it took no time for the steak to get cold. Suggestions? Didn’t cook it long enough maybe? It was probably 1 1/2 to 2” ribeye that cooked in water bath for an hour. 
    Thanks for any advice!
    An hour was probably not long enough to get the steak up to temp. It didn’t actually get cold as much as never actually got hot. 
    That is what I was thinking too.  Minimum of 2hrs I would think.  On something that thick I think it would take 3 1/2 hrs before you saw any significant textural change 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Actually probably 3 plus to get to temp (check out Douglas Baldwin's numbers of time to get to temp).
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • GregW
    GregW Posts: 2,678
    jtcBoynton said:
    Dawgtired said:
    Thermapens in for repairs, so sous vide is on the job this evening. When I tried this before I had the bath set to 131 then seared it off in cast iron pan. Just seemed like it took no time for the steak to get cold. Suggestions? Didn’t cook it long enough maybe? It was probably 1 1/2 to 2” ribeye that cooked in water bath for an hour. 
    Thanks for any advice!
    An hour was probably not long enough to get the steak up to temp. It didn’t actually get cold as much as never actually got hot. 
    That was my concern. The Douglas Baldwin site would be a good resource to determine the correct cook time for different thicknesses.
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