I'm pretty new to sous vide and made my first picanha steaks yesterday. I did my steaks at 135 for 2.5 hours and they were amazing!
After the meat was in the water bath, I thought I should send a steak home with my fiancee, for her mom to try. Her mom likes her steaks medium. Should I put hers back in the water bath today to increase the cook? Or would that be better to manage with the sear?
by smarsh012
7 Comments
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Oven might be best tbh
Thats already a medium IMO. USDA temps for meats are way different than restaurants.
I would not sousvide then again. Just increase sear time or pop it in the oven for a minute or 2 post sear
Yep, you can totally do that. When I reheat leftovers, I throw them back in the sous vide to make sure I don’t increase the cook when reheating. No reason I couldn’t reheat to a higher internal temp. However, the sous vide will destroy your crust, so you’ll need to resear.
Just do it the same way and tell her it’s medium. She doesn’t know what she’s missing.
She can slice it and gently heat only one side of the slices in a seasoned pan like a cook and not bother with the bags
Yes. You can also sear for longer when browning. My family likes steak at different temps so I cook to the liking of the least and then sear to doneness for those who like it medium well vs medium rare or medium. Over time what i found is most of the family went from medium rare to medium with my daughter preferring medium well.
My sister in law prefers well done so I just cook the crap out of it and forget about it while I’m plating everyone else. I have yet to find a level of doneness that she has complained about.