How many and how long

I have a 55 qt. Cooler using 10 gallons of water and joule. I am hoping to fit 4 NY strip lions (@ least 12.5 lbs ea) in the cooler, sous vide them then slice them, sear them and serve. My questions are,

Is this doable?

How long should I sous vide them.

Should I be able to get a good sear after slicing into 1.5 inch steaks.

Thanks for your help...

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tshewman

initial thickness (??) will essentially determine time (window). yes you will be able to get a good sear after slicing. This is often done with a prime rib roast. :-)

paul_318062

Thanks for the reply Todd. The loin is about 14.5 inch long and about 3.5 to 4 inches thick at its thickest area. They do very from loin to loin a little. Thanks again for your help..

tshewman

Thickness is what matters, so you're looking at about 2 inches to the center (assuming 4 inch total thickness). So 90-120 minutes should get you to temp, a bit longer if you want it pasteurized. I would go a bit thicker than 1.5" (if you can). If a freezer is available, put it in the freezer for about 5 min or so this will help with the sear step.

paul_318062

Todd, thank you for sharing your knowledge on this subject.