For starters, Sous vide is not time-sensitive. You can throw in your meat at the right temperature, and nothing will change. We always have this question: “is it too soon or too long? Am I doing it right?”
The restaurants love the sous vide because they can throw all the meat into the bath, and it’d still be good, even at the end of the day.
Keep reading to learn more about the sous vide method and know the right temperature to sous vide your steak!!!
Can you sous vide a steak for too long?
There is no place for overcooking meat when it comes to sous vide, and this is because of the water circulation and the low temperatures in the water bath. The meat is brought to the same temperature before cooking.
Sometimes leaving the meat in the water bath for too long can affect the texture of the meat.
The Sous-vide method might seem easier, but in no way does it takes less time compared to the other methods.
How long is too long?
It differs from the type of meat you use as some may have less fat content, while some may have high-fat content.
One other thing is the thickness of the meat. A thicker cut may take much longer to cook than the desired time.
For a cut like a shank or ribs, the cooking time differs from 12 to 48 hours and not more than that. But for a steak, 4 hours is the maximum time to leave it in the water bath, and if you leave it more than that, it’ll become shredded and mushy.
The highest temperature sous vide can reach
We’ve been talking about sous vide cooking at the lowest temperature, but there is this fact that it’ll reach a higher temperature at one point.
The sous vide cooker’s temperature will vary depending on the model. But in general, the temperature is between 70 F to 200 F. For instance, the boiling temperature of the water is 210 F, but sous vide is never brought to a boil.
Depending on how tough it is, you can turn a really tough piece of roast into a nice tender meal by putting it into the sous vide bath for 24, 36, or 48 hours. The longer it is in, the softer it gets.
The right temperature for sous vide steak
Sous vide’s good-tasting steaks are medium-rare, medium, and medium-well.
- Medium rare: 130°F (55°C) to 134°F (57°C)
- Medium: 135°F (57°C) to 144°F (62°C)
- Medium well: 145°F (63°C) to 155°F (68°C)
Cooking time: 1 to 4 hours. Sear for 30 seconds on both sides and serve.
Common mistakes while sous viding a steak
Committing mistakes while sous viding a steak as a beginner is common. Below mentioned are a few common mistakes that can be rectified quickly.
- Using the wrong bag. Ziplock bags are the best and always advisable while sous viding anything.
- Searing too long. Your efforts in sous vide will be ruined if you sear way too long as it’ll overcook your meat quickly.
- The wrong temperature. As we mentioned before, temperature plays an important role, so always watch it.
- Wrong water level. Having less water might leave your steak uncooked in the end. Remember, the steak must be fully indulged until it’s thoroughly cooked.
- Wrong timing. Leaving the meat in the sous vide oven for 30 minutes more than the mentioned time might ruin your meat. Always keep an eye on the clock.
- Tight packing. Packing the bag with over-filling meat or ingredients might destroy the sous vide. The bag will tear due to the temperature if the bag is overflowing.
- Handle the ziplock with care, do not use a fork or knife anywhere near them. If the bag is torn, then the effort goes down in vain.
- Not drying the meat. Dry your meat with a paper towel before searing, and remove the water content. Never miss this step!
- Using uncooked ingredients or too many ingredients. If you want to add garlic or anything to your steak, cook it before you add it. If the add-ons are raw, the steak will only taste like the add-ons and nothing like a steak.
- Not letting it set. Let the steak settle down after taking it out of the pan, and give it time to take in all the flavors.
FAQs
1) Will the steak get more tender if I leave it for too long?
No, it’ll affect the texture of the meat and make it mushier.
2) What is the temperature for medium-rare steak?
145°F (63°C) to 155°F (68°C) will be perfect for medium-rare steak.
3) Will the meat be edible if the sous vide bag leaks during the process?
When the bag leads the meat will lose its texture and the flavors might ooze out but the meat will be edible as it’ll be cooked in the end.
4) Can you sous vide frozen meat?
Yes! And you’ll love it as sous vide is the easiest way to cook frozen meat.
Wrapping it up
Sous vide steak is the best way to cook it. Leaving the meat too long in the water bath will affect the texture. I hope you know the right amount of time to leave the steak in the water bath and the perfect temperatures for your steak. Do keep in mind the common mistakes and try to avoid them. Happy cooking!