Steak questions

I have guest coming, I have 4 steaks to cook, one 57, two 62 and one 70 degrees.

I am planning to pre-sear light then sear after Sous Vide before service.

Questions

1. It was mentioned that it is not recommended to season before Sous Vide but if you are pre-searing you should season right?

2. If all steaks are same thickness and I put all steaks at once to preheated 58 degree bath, wait say 45min, make sure the first one is ready, take it out leave other 3 in the bath (all at internal 58 degree at this time), if I adjust the water temperature to 62 degrees how long I need to wait for the other two to become 62 degrees?

3. Once the next two are done, how long do I need for the last one to go from 62 to 70?

4. Is this a good idea? Shall I cook them one by one?

5. The ones I take out of the bath will they continue cooking after they are out of the bath, shall I chill them in ice bath immediately to stop cooking and then reheat?

Thx in advance for the answers

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Comments

grant

Better to work backwards. Sear all steaks with no seasoning.

Bag the steaks and label them. Set the bath to 70. Cook the first one for 40 minutes. Ice the steak. Reduce bath temp to 62. Cook second and third steaks for 40 minutes. Ice the steaks. This can all be done several days in advance. Or, reduce bath temp to 57 and drop all steaks. They can be in the bath for up to about 2 hours and will be ready after about 40 minutes. Season all of them before eating.

kerim_hanif_71139

Awesome thx a lot Grant!

Lennard__34626

I am going to have to go against the grain(grant) and say that I am not a fan of the post seasoned steak... I know that salt draws out moisture and you dont get as good a crust if you salt it before, but I think a steak seasoned after cooking tastes like a bland steak+too salty exterior. Ive had better experiences from salting early and giving the steak time to let the exterior dry out

Samuel_68313

I agree with @Lennard in as much that I think seasoning before is best if you're pre-searing, then dropping it immediately into the circulator for 45 minutes, then straight to the final sear and serve. If you're holding it for any length of time though it's not good to season before.

Brendan_Lee_56950

This also is very dependent on the quality of the steak, if I am just grabbing a quick steak dinner and the quality may not be top notch I will season before but if it's a special occasion and I splurge on a nice steak I don't pre-season.

Jack_Mayer_85396

@B - thanks, good to know ...