Time and Temp in recipe

In your time and temp guide you have a steak cooking for 1 and a half hours at 58 deg to obtain a medium rare result. In your recipe for steak, red wine sauce and smashed potato the time is one hour at 57 deg. Will that result in a rarer medium rare steak? Or is it to accommodate the double sear? In fact,how long would you sear it for? Thanks a lot.

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Brendan_Lee_56950

I typically sear for 30-50 seconds per side in a very hot pan. Don't worry about developing an amazing crust on the initial sear, you are just trying to build up some of those flavors and make the post-sear that much quicker.

The caveat with times/temps is that it will depend on the thickness of your steak and how quickly you will want it to get to the target temperature. So I often cook with a delta, meaning if I wanted the core to be 57C I would set the bath to 58C and that will decrease the amount of time it will take for the core to reach that temperature. If you set it at 57C and wanted a core of 57C it would take quite some time to reach that equilibrium point at the core compared to the delta cooking method.

That being said, it also boils down to cooking preferences, the guide was designed to help you ballpark your time/temp but personal experimentation is going to be needed to nail down your own goldilocks steak time/temp.

I personally like 57C for 1.5h for a ribeye and 55C for 2h for a strip steak.

Matthew_Snyder_68770

The guide is just that - a guide. It isn't a bible.

You'll also notice that the way the guide is written provides for a range of times, from initial doneness to what they refer to as 'last call', when the product will no longer be tenderized and will simply be falling down drunk from cooking. For steak, that range is from about 45 minutes (initial doneness) to three hours (last call). The CS preferred time is 90 minutes. But the steak with red wine sauce and smashed taters recipe is, imo, meant to be seen as a quick weeknight meal where a 90-minute cook might not be appropriate or even possible. Feel free to adapt the recipe as you see fit.