Sous Vide for Everybody by Unknown

Author:Unknown
Language: eng
Format: azw3
Publisher: America's Test Kitchen
Published: 2018-09-24T16:00:00+00:00

Time and Temperature Chart

Steak

Most people know how they want their steak. Medium-rare. Rare. Well done. To get your steak exactly there, temperature means (almost) everything. Temperature is the difference between medium-rare and medium-well—and, depending on the type of person you are, getting the wrong side of that medium coin will make you very unhappy.

We tested cooking steaks in a sous vide water bath heated to temperatures starting at 120°F/​49°C and going up incrementally through 155°F/​68°C. After their swim, we quickly seared them before serving. For our preferred medium-rare steak, we cook at 130°F/​54°C. Go by this chart for your perfect level of doneness, or check out our recipe on this page.

Don’t forget: Time is important for cooking steaks, too. It takes longer to bring a thick steak to a precise temperature than a thin steak. To keep the tender texture of steaks like strip or rib eye, it’s important not to cook them for too long. We found the ideal time for a tender, 1 to 2-inch-thick steak to be between 1½ and 3 hours in the water bath.

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