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Sous vide steak 2 temperatures

Bryan_33366

Is it possible to cook 2 steaks to different temperatures in 1 bath? I know the recommended way is to set the bath the required temperature, but I wonder if there is a way to calculate cooking time for 2 steaks in 1 bath. For example, one steak needs to be 130 and one 150 (I know, I know - why bother, right?). Anyway, in this scenario, setting the bath to be 150, would make the cooking time for the 130 degree steak less. Is this reasonably possible to achieve?

I did see Chris's response about how to do this as service versus ahead of time, but I think my question is a little different in that I would like to use 1 bath and cook to order (and not pre-cook and reheat) if it is possible.

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Comments

ParkerCook_66639

@BrendanLee suggested on another thread that you cook the higher-temp steaks first, at 150, then drop the temperature in the bath to your desired lower temp and add your other steaks. That way the new steaks cook to medium-rare and the 150 degree steaks stay warm. I'm not sure if this would help with cooking to order for service as much as it would help if you knew beforehand how many of each steak you needed.

Chris_Young_80640

Unfortunately, plunging in a bath doesn't stop the cooking. It still overshoots. You can think about it this way: The cold wave cannot overtake the heat wave since they both propagate through the steak at the same speed.

sygyzy

If you don't need to serve right away, you could also pull the steak at 130 and plunge it in a waterbath.

Chris_Young_80640

@Jack Mayer – Yes, the carry over is what I was talking about. A probe will help you know the current temperature, but tells you nothing about how much the temperature will continue to climb after you remove the meat from the hotter-than-desired bath.

Mason_Perry_34060

Ooo good point @Jack I hadn't thought about that.

Jack_Mayer_85396

And allow for some carry-over cooking time on the steak that you pull from the bath early. If your target temp is 130F, you'll need to pull the steak at maybe (I'm guessing here) 125 or so ... I believe this is what @Chris is talking about re: timing things just right. Good luck and share your findings!

Mason_Perry_34060

A probe thermometer with the hypodermic tip in the steak aiming for 130F would be the easiest way, there is also tape that goes over the insertion as to not disturb the vacuum seal

Chris_Young_80640

@Bryan – Yes, you can do this. But it will take some trial-and-error because for the lower temperature steak you must time things just right and allow for the temperature to rise as the steak rests outside of the bath. Once you've got it working, you'll need to keep everything the same as possible.