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.