Have you Sous Vide steaks a day or two in advance?

[RobertN]

Have you Sous Vide steaks a day or two in advance?

Have a grad party for family coming up. I'd like to sous vide some steaks a day or two before. Then take them a to the grad party and finish/sear on the flat griddle.

From what I've been able to find, it's doable. Sous Vide the steaks, quick chill them and refrigerate. Doesn't seem to be consensus though, to sear the chilled steak, or let it come to at least room temp first.

What does the cooks of TBN tribal knowledge think?

 

[ning]

I've never sous vide'd a steak, but consider:

I do bring my thick steaks up to a decent pre-grilling temperature, sometimes using a "reverse sear" (low oven temp for a while), but a number of times recently I've been surprised by the time and

I microwaved the steaks. No joke - but really really carefully, one minute on low (my microwave has a "power level" 1-10, where 10 is normal, and anything less than 10 it's on for a bit and off for a bit) at a time, flip it, move it elsewhere on the carousel, check the temperature top and bottom (IR thermo), another minute, repeat... after 3-4 of these, let it sit a minute or two, check temp again...

Doing this I've been able to get my thick ribeyes to be practically falling apart before hitting the grill but still totally rare. Doesn't take hours, but it does take about 15-20 minutes of close attention.

I mention this because you could use a similar technique to bring up the chilled steaks - you are going to chill them immediately after the sous vide, dropping them right into an ice bath, and then the fridge, right? - up to temperature before the final sear.

Otherwise, "waiter, my steak is cold."

Other references:

https://www.reddit.com/r/sousvide/comments/a1mo0k/can_i_precook_a_sousvide_steak_to_sear_later

 

[Mtsoxfan]

It's doable, although I wouldn't. One purpose of sous vide is to cook to an even temp, say 120*. Once you chill, you'll overcook trying to warm up and searing. Even if you bring to room temp first. No one wants to see par cooked steaks sitting on the countertop.

 

[Mtsoxfan]

I've never sous vide'd a steak, but consider:

I do bring my thick steaks up to a decent pre-grilling temperature, sometimes using a "reverse sear" (low oven temp for a while), but a number of times recently I've been surprised by the time and

I microwaved the steaks. No joke - but really really carefully, one minute on low (my microwave has a "power level" 1-10, where 10 is normal, and anything less than 10 it's on for a bit and off for a bit) at a time, flip it, move it elsewhere on the carousel, check the temperature top and bottom (IR thermo), another minute, repeat... after 3-4 of these, let it sit a minute or two, check temp again...

Doing this I've been able to get my thick ribeyes to be practically falling apart before hitting the grill but still totally rare. Doesn't take hours, but it does take about 15-20 minutes of close attention.

I mention this because you could use a similar technique to bring up the chilled steaks - you are going to chill them immediately after the sous vide, dropping them right into an ice bath, and then the fridge, right? - up to temperature before the final sear.

Otherwise, "waiter, my steak is cold."

Other references:

https://www.reddit.com/r/sousvide/comments/a1mo0k/can_i_precook_a_sousvide_steak_to_sear_later

Somewhere in Texas (among other places) someone just threw up a bit in their mouth...

 

[kozal01]

I wouldn't, not to say that you cant but you will basically be re-heating them and I've never had that turn out great. You could throw them in the water bath the night before then take them out right before you leave and pack them tight in a good cooler to keep them hot until you sear them.

 

[RobertN]

The logistics are my challenge. Event is after work, and is the opposite direction of home.
If it was Saturday or Sunday, I'd have time to sous vide, pack in an insulated ice chest, and sear on grill or griddle when I get there.

The other reason for looking in to this, is it seems it would handy for meal prep ahead of camping trips.

 

[ning]

Somewhere in Texas (among other places) someone just threw up a bit in their mouth...

haha
well the first time I did it I didn't confess until after everyone was blissfully eating the steaks, with no signs of the microwaving having cooked them at all, the point is just to get them to about 100-110°F.
Definitely it you did it all in one go you'd end up with some gross hot spots.

 

[kozal01]

The logistics are my challenge. Event is after work, and is the opposite direction of home.
If it was Saturday or Sunday, I'd have time to sous vide, pack in an insulated ice chest, and sear on grill or griddle when I get there.

The other reason for looking in to this, is it seems it would handy for meal prep ahead of camping trips.

In that case you may just be better off cooking them complete at the party. What cooker will you have to use? I prefer the front sear method, sear till I'm happy then put them on indirect heat, cold side of the grill then just cook to internal temp. It wont be a perfect edge to edge doneness like Sous Vide but it will be close and will be better quality steaks over cooking them twice.

 

[kozal01]

Another thought, if you have time between now and then just run an experiment on a steak or two. Try your method and see how it turns out. I'm curious now.

 

[Engineer42]

Sous Vide

I'll admit, had to look that up. If you're cooking on a griddle, depending on the type of steak and how many, I'd just do everything at once. I can cook a filet on the Blackstone in about 12 minutes. 3,3, then close lid for six.

I don't believe I would Sous Vide anything. Reminds me of boil n bag . Yuck.

 

[RobertN]

In that case you may just be better off cooking them complete at the party. What cooker will you have to use? I prefer the front sear method, sear till I'm happy then put them on indirect heat, cold side of the grill then just cook to internal temp. It wont be a perfect edge to edge doneness like Sous Vide but it will be close and will be better quality steaks over cooking them twice.

They have a gas grill and a Blackstone flat griddle.

At home I have ben doing salt, pepper the steak. Then put a sprig of Rosemary, sprig of Thyme and two small pats butter on top. Then in to vacuum bag, vacuum and seal, and in to the sous vide pot. Then sear on piping hot flat griddle.

My wife has a nice herb garden, so things like rosemary and thyme are picked fresh.

 

[kozal01]

I'll admit, had to look that up. If you're cooking on a griddle, depending on the type of steak and how many, I'd just do everything at once. I can cook a filet on the Blackstone in about 12 minutes. 3,3, then close lid for six.

I don't believe I would Sous Vide anything. Reminds me of boil n bag . Yuck.

Dont knock it till you try it. Its nothing like what you think and it can make some awesome food.

They have a gas grill and a Blackstone flat griddle.

At home I have ben doing salt, pepper the steak. Then put a sprig of Rosemary, sprig of Thyme and two small pats butter on top. Then in to vacuum bag, vacuum and seal, and in to the sous vide pot. Then sear on piping hot flat griddle.

My wife has a nice herb garden, so things like rosemary and thyme are picked fresh.

That sounds great! So with their grills Id sear them on the griddle then put them on the gas grill on low heat to bring them up to temp. should go pretty quick that way.

 

[ning]

I'll admit, had to look that up. If you're cooking on a griddle, depending on the type of steak and how many, I'd just do everything at once. I can cook a filet on the Blackstone in about 12 minutes. 3,3, then close lid for six.

I don't believe I would Sous Vide anything. Reminds me of boil n bag . Yuck.

I don't like the idea of cooking in plastic, even if it's at lower temperature.

I did just get a sous vide, but it's for making yogurt directly in the bottle at a more precise temperature than the instant pot did.
I've also used it to quickly and safely defrost stuff - put frozen glass thing in cold water, sous vide it to 50°F.

 

[workinonit]

Why over complicate one of the most basic and simple things in the world to cook. If you have to do all of that you are cooking the wrong grade of beef on the wrong kind of implement. Prime beef, hot charcoal or oak ember grill, salt and pepper.

 

[workinonit]

Storing in plastic is fine but never heat anything in plastic.

 

[ning]

Why over complicate one of the most basic and simple things in the world to cook. If you have to do all of that you are cooking the wrong grade of beef on the wrong kind of implement. Prime beef, hot charcoal or oak ember grill, salt and pepper.

this is the way.

[just let it come up to at least room temp before slapping it on the grill... unless it's sliced way too thin!]

 

[RobertN]

Why over complicate one of the most basic and simple things in the world to cook. If you have to do all of that you are cooking the wrong grade of beef on the wrong kind of implement. Prime beef, hot charcoal or oak ember grill, salt and pepper.

Because it comes out great.

It also only needs a quick sear, so it is really fast when your just finishing it and not doing the whole cook.

I love steak on the weber over charcoal, or on the flat iron. Sous vide just gives more options.

 

[domin]

I've tried sous vide steaks in advance, and it works well if done correctly. After cooking, I chill them in an ice bath and refrigerate. When ready to serve, a quick sear brings them back to perfection. Just ensure they don't stay refrigerated for more than two days to maintain quality. Thanks to good chop customer support we always have fresh meat at home and i experiment with the sauces too.

 

[Fxfymn413]

I remember reading about a restauranter who wanted the perfect rib roast. He had an oven built that could be set at 120-135 F and would put the roast in the oven for 2 or 3 days. It always came out exactly the doneness he desired no matter how long it was in the oven.

I regularly "precook" a thick (2 inches or more) steak in the oven at 250 until it reaches 115 internal temp and then sear it in a very hot iron fry pan on the grill's side burner. Perfectly rare and well crusted on the outside.

I would not be afraid to sous vide a steak for a very long time as long as the cooked temp was high enough to kill pathogens and low enough to keep it rare. Then sear it in a very hot iron fry pan.

 

[part-time-Farmer-NC]

I haven't tried a swiss viddeo steak. I never liked the looks of them once they were cooked.

I like mine on a gas/charcoal grill after having marinated it in lite soy sauce and garlic powder, sometimes a sprig of rosemary thrown in. After removing it from the grill, I put a pat of butter on it, put it in between two bowls/plates and let it set for about 10 mins. Good ole baked tater, butter n sour cream. Sop up any juice with steak bites or pour on tater. That's good eating right thar...

If I ran across an instance to eat one I would I just wouldn't go outta my way to make one.

I had always been a med well person until the last couple of years, have migrated to a medium burn on mine now.