My wife is pregnant and is very cautious about eating certain foods.
For a big beef steak like this, how long should it be sous vide at 57C to get medium rare and pasteurised?
We will sear on the bbq after.
3 hours? Any sources for this, I need to show her it’s definitely safe for her to eat.
by Accomplished_Row4343
10 Comments
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It’s 750 grams
[https://f.hubspotusercontent10.net/hubfs/5845715/HACCP_templates/PDF/Meat-pasteurization-chart.pdf](https://f.hubspotusercontent10.net/hubfs/5845715/HACCP_templates/PDF/Meat-pasteurization-chart.pdf)
Thats once even temp is reached, if you start with tempered steak, ya add 15 minutes to the time if sealed in vac tight bag. Three hours is lots of time at stated temp, 75 minutes will do it, but if you add another 15 onto it for “pregnant wife” addition, that will assure, esp when you are finishing on grill. If you grilled a medium rare steak, you never approach pasteurization time and ya eat steaks like that in the past no?
The ultimate source would probably be [Baldwins sous vide guide](https://douglasbaldwin.com/sous-vide.html#Table_5.1).
2 to 3 hours sounds about right depending on the actual thickness of the steak.
Medium rare for pregnant wife? Don’t you mean Medium Well done?
According to Page 35 of this [USDA guide](https://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdfhttps://www.fsis.usda.gov/sites/default/files/media_file/2021-12/Appendix-A.pdf), the meat needs to hit that temp and hold it for at least 32-38 minutes. The range is because the chart is in degrees F rather than C, so there no entry for exactly 57 C. At that temp, bacteria can survive, but not for very long. Holding at the temp for long enough will kill everything.
4 hours should be plenty on a 5cm steak but use baldwin’s guide.
IMO because your wife is pregnant you should embrace it as an opportunity to try 137F. You’ll be astonished how well it turns out.
Couldn’t you seal it in with a wireless thermometer probe?
I mean, if we’re dealing with a pregnant woman, better to be safe, right?
Since you have the meater, you just seal that into the bag, and start the timer when the center of meat reaches the target temp. Other comments give advice of time ranges but that’s because they don’t know how long it will take to get to this point. But you do, so don’t sweat it. You only need to pay attention when your meat has reached this point.
(I had not heard the bit about adding time for sealed bags, or measuring thickness… I suspect those are rules of thumb for people
Freebirding it without a thermometer. )
For example the chart in another comment says 37 mins at 57.2 C.
You can be precise about this with your meater. Just wait until it reaches 57.2 and start your timer. After 40 mins, fish it out, let it cool down, dry off, and sear. Those steps are all standard and completely flexible since you have reached food safely. Now you are just finishing.
About the wireless thermometer. It may have a hard time connecting to your phone when the probe is submerged- water makes a good shield. Just lift the meat out of the bath and let it connect for a reading then drop it back in.
Just cook it like normal, you only have to worry about something like that with chicken, maybe pork… this is why you see beef tartare, but never chicken tartare. The only time to cook beef all the way through is with a hamburger – this is because the outer edges are ground in with the middle of the piece of beef. Salmonella can permeate a piece of chicken all the way through,m but beef doesn’t have that issue.