First time using a sous vide and don’t want to mess up this strip steak. For medium rare how long do you think I should sous vide for and what temp?
For additional info, I’d like to use a cast iron to finish but only have a propane grill at my disposal. I know to get it as hot as possible but not sure if that affects cook time.
by Keeping_Secrets
24 Comments
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ErraticNeglagence
I do 130.5 for 2 hours then sear. They turn out great
Start off easy. MR is normally 135. Try 132 for two or three hours, cold rest, and sear.
blizzbdx
Sorry I know I won’t be answering your question, but in my opinion, those beauties don’t ever need to see a warm bath !! Just straight to the cast iron. I’d say 3 min each side maximum ( I would go 2 but I like my steak rare/blue), and voilà.
Routine-Pressure1702
I have found 129 for medium rare works best for me Unfrozen I go about 1.5 hours
I get my pan good and hot for the sear
paulverizer085
I like to do mine at 137f for two hours. Then I remove it from the bag pat it dry and put it in the fridge for about 20 minutes before I sear it off.
DastardlyRIP
Do u have a gas torch? That helps to sear the top while the grill heats the bottom
DamnColorblindness
I’m about to do my 1st top sirloins. I see a lot of opinions on cast iron for searing & also a gas torch. Well I’ve got both. Which is better?
ArmadaOnion
131, 2.5 hours. Chill in fridge for 14 min (7per side), then sear on a screaming hot skillet for about 45 seconds per side. Let stand two minutes. Enjoy
seattlereign001
First off: that vacuum seal is going to need to be a bit tighter.
BayBandit1
134 for 2.5 hours, 10 minute ice bath, then sear in as hot a cast iron pan you can get, 1 minute per side. Works for me.
Dashzz
I do 129f for 3hrs. I found it was not as tender as I wanted at 2 hrs.
Things I messed up on my first steaks:
1. Lightly salt before sous vide. The salt is intensified so don’t use your normal amount of salt. Generally add the other seasonings after sous vide.
2. Don’t skip the ice bath / chilling after you take them out. I skipped it once and they overcooked from searing.
3. Pat dry before searing or it will steam. Feels a bit wasteful of paper towel, but it’s worth it.
4. Get the grill very hot 500f+ and quickly sear each side to get a crust. You don’t want it to cook further. You can hold it with tongs to sear the fat too. My method is to pat dry, brush on some avocado oil (high smoke point oil), season, and then sear.
bojangular69
128 for 3 hours plus a grill or cast iron sear is what I typically do.
graydonatvail
I go 127 for 3 hours. Chill, Pan sear. Delish.
DaftXman
130 F for about 2 hours should be perfection
Prodigio101
I think the biggest takeaway here is that time is the most forgiving, 2-4 hours even 6 hours and you’re still going to enjoy it. Temp is something you will dial in for yourself. I usually do steaks at 127 f for the rare that my wife and I like. But I’ve recently been doing my ribeyes at 137 f to render the fat more and those have also been fantastic.
Big_Jewbacca
I’d say 125°. It’ll carry over a bit as you put it on to sear, for a steak thicker than 2″, I’d do 130°.
taboni
132 hours is my go to for a 1 1/2- 2 inch steak don’t bother with the fridge if it’s on the thicker side 30 s each side plus edges in hot cast iron with avocado oil
Smokin_Barrels
Strip steaks, 129 for me! These look great, enjoy!
129F for 4, 6 even up to 8 hours. Chill in fridge overnight then sear over hot charcoal. Take off the coals when internal temp hits 110.
Lost_Interest3122
Medium rare? I get a lot of good out of 132.5-135 for a few hours an an Anova
Directions always say 45minutes, but with a more marbly cut like a strip or ribeye, I like to have the fat rendered more so i usually do a minimum of 4 hours.. or i just throw it in when i leave for work and sear when i get home..
DCar777
Make sure you put pads of butter in the vacuum bag and post pics of it here. Reddit will love to see those pics haha jk
I have no real input bucause I’ve come here and asked the same and hot answers from 128 to 138 and everything in between.
24 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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Thank you!!
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I do 130.5 for 2 hours then sear. They turn out great
There are lots of [steak doneness guides](https://anovaculinary.com/pages/sous-vide-steak?srsltid=AfmBOoprggOEskqLVCBX3ABTF-Xg9ZfeblsH1tVV-DkMO2jlZ84N2WFX) out there.
Start off easy. MR is normally 135.
Try 132 for two or three hours, cold rest, and sear.
Sorry I know I won’t be answering your question, but in my opinion, those beauties don’t ever need to see a warm bath !! Just straight to the cast iron. I’d say 3 min each side maximum ( I would go 2 but I like my steak rare/blue), and voilà.
I have found 129 for medium rare works best for me
Unfrozen I go about 1.5 hours
I get my pan good and hot for the sear
I like to do mine at 137f for two hours. Then I remove it from the bag pat it dry and put it in the fridge for about 20 minutes before I sear it off.
Do u have a gas torch? That helps to sear the top while the grill heats the bottom
I’m about to do my 1st top sirloins. I see a lot of opinions on cast iron for searing & also a gas torch.
Well I’ve got both. Which is better?
131, 2.5 hours. Chill in fridge for 14 min (7per side), then sear on a screaming hot skillet for about 45 seconds per side. Let stand two minutes. Enjoy
First off: that vacuum seal is going to need to be a bit tighter.
134 for 2.5 hours, 10 minute ice bath, then sear in as hot a cast iron pan you can get, 1 minute per side. Works for me.
I do 129f for 3hrs. I found it was not as tender as I wanted at 2 hrs.
Things I messed up on my first steaks:
1. Lightly salt before sous vide. The salt is intensified so don’t use your normal amount of salt. Generally add the other seasonings after sous vide.
2. Don’t skip the ice bath / chilling after you take them out. I skipped it once and they overcooked from searing.
3. Pat dry before searing or it will steam. Feels a bit wasteful of paper towel, but it’s worth it.
4. Get the grill very hot 500f+ and quickly sear each side to get a crust. You don’t want it to cook further. You can hold it with tongs to sear the fat too. My method is to pat dry, brush on some avocado oil (high smoke point oil), season, and then sear.
128 for 3 hours plus a grill or cast iron sear is what I typically do.
I go 127 for 3 hours. Chill, Pan sear. Delish.
130 F for about 2 hours should be perfection
I think the biggest takeaway here is that time is the most forgiving, 2-4 hours even 6 hours and you’re still going to enjoy it. Temp is something you will dial in for yourself. I usually do steaks at 127 f for the rare that my wife and I like. But I’ve recently been doing my ribeyes at 137 f to render the fat more and those have also been fantastic.
I’d say 125°. It’ll carry over a bit as you put it on to sear, for a steak thicker than 2″, I’d do 130°.
132 hours is my go to for a 1 1/2- 2 inch steak don’t bother with the fridge if it’s on the thicker side 30 s each side plus edges in hot cast iron with avocado oil
Strip steaks, 129 for me! These look great, enjoy!
https://preview.redd.it/epl9r52vdbcf1.jpeg?width=3024&format=pjpg&auto=webp&s=900c1d2003281cd3b2cde2fd2b4725be4703ac5b
137 @ 2hrs right here.
129F for 4, 6 even up to 8 hours. Chill in fridge overnight then sear over hot charcoal. Take off the coals when internal temp hits 110.
Medium rare? I get a lot of good out of 132.5-135 for a few hours an an Anova
Directions always say 45minutes, but with a more marbly cut like a strip or ribeye, I like to have the fat rendered more so i usually do a minimum of 4 hours.. or i just throw it in when i leave for work and sear when i get home..
Make sure you put pads of butter in the vacuum bag and post pics of it here. Reddit will love to see those pics haha jk
I have no real input bucause I’ve come here and asked the same and hot answers from 128 to 138 and everything in between.