Question on Sous Vide in Restaurants. Help please :)

So I have a few questions on steaks, if a restaurant is using sous vide for all their steaks how are they preparing the mise en place? Correct me if I'm wrong, but I assume they are

1. Pre-searing a batch of steaks for numbers sake lets say 10 steaks

2. seal all ten steaks

3. sous-vide 2 rare 2 med rare 2 med 2 med well 2 well all at their corresponding temps for 30-40min

4. Ice bath and fridge until service.

At service drop them in a water bath at a slightly lower temp.

when a steak is ordered open, sear, plate, serve.

Is this the correct method? I find that if i were to use sous vide at my restaurant, it would be too much of a hassle to prep a bunch of steaks at different temps. is there a solution to this? say prep all steaks to med-rare and still be able to serve them medium to possibly even well done(eww).

I read somewhere that a steak house using sous vide would pop it into the oven for a set amount of time before final sear and serve.

Any input would be greatly appreciated. Our restaurant does not mainly sell steaks, but we have it on the menu and i would like to integrate this into our cooking, but we get more orders on seafood and pastas than steaks. So efficiency is important also.

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Comments

Briana_205248

The restaurant i used to work at didnt sear their steaks before sealing them and they also put them in the oven for a set amount of time before searing

Angelo_197648

Sear after you bring back up to temp. I believe the oven then sear method is to bring them back up to temp faster, but someone can correct me if I'm wrong on that.

The amount of time you sous vide them is going to be based on their dimensions.

As for efficiency, consider 2 SV setups, and maybe find something else that you can prep at the same temp as any of the four and you are putting out a lot more.

Sean_Van_Chu_138151

But should I be sv steaks at different temps so I'll have batches of each doneness?

Angelo_197648

For Rare and mid-rare, yes.

IMO, most people ordering medium+ aren't going to actually like it cooked SV that way because a lot of people who order that way do so for texture's sake. Doing a steak medium (especially above medium) in a Sous Vide is going to be quite different texture than when cooked that way traditionally.

Sean_Van_Chu_138151

I know this is an old post, but here is another method that we have been doing and it works great. So we just seal, sous vide the steaks and throw them in the freezer. During the morning shift we guestimate how many steaks we will be using that day and defrost them. Preservice we leave them in the sous vide about 10 degrees Celcisus lower than their original temp cooking temp. When ordered we just drop them in a "steak only" deep fryer set at 210 Celsius for about 1 min maybe less, really depends, just look at the color. Let it rest, more so to let the oil drip/dry off and its ready to serve! Super fast I promise, but you still need to keep 2 batches of MR and M, and a few R. If we get MW W we just pop the M's in oven they can't tell the diff heh...