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Reheat sous vide steak to the doneness you desire

Nicolas_Vignon_199480

Really enjoying your work guys, I am a chef to, new to sous vide technique. When i prep my cuts (beef) then cooked to rare, quickly bring down to 4.4 C, how can i efectively (the quickest way) bring it back to the "doneness" I wan't, rare to medium as the customer demand?

Can't find anything on that topic in the Net. I have some ideas like bringing it back ion water at the desire temperature, but I am stress with the time it could take from cold 4.4C to 60C for example...

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Comments

tshewman

Reheat to temp is approximately the same time to cook to temp.

Nicolas_Vignon_199480

Thank you for the quick response. Is there a method to serve sous vide beef without the 2 hours waiting cook time? As it is it is not very restaurant friendly, customer won't wait for 2 hours ^^

tshewman

Obtaining temperature an pasteurization would be 2 different things. So, if you have a medium rare steak, cooked to medium rare and held for the appropriate time (see douglas bladwins work in this regard), then chill. You then would need to only reheat to temp below the original as you are warming it up, sear and finish. Uncertain if you expect a cook as ordered or if you wold likely have some in the bath on warm from the beginning of service (which would be easier).

Nicolas_Vignon_199480

I plan to cook as ordered as in general our service is around 60 seats, I don't wan't to throw anything... off course, what wasn't sold this night still in the bath won't be serve tomorrow. So what kind of time for reheating process after pasteurization, starting at 4C should I try, I almost wan't to play with the microwave: the bag into a bowl with water and try to hit the exact time to bring the meat to slightly above room temperature, then seared in the pan... what do you think?

PS: really apreciate your help here Todd, thx a lot.

Diego_Peguero_113146

I recommend you to keep the cuts warming in a different sousvide machine, so you have one machine free to go in case you´re low on beef cuts. But yea, keep it warm and it should do the trick

Brandon_Byrd_40557

I think SV for steak is most appropriate for fine dining tasting menus rather than traditional steak courses in a traditional "app+entree+dessert" restaurant context. Working in the tasting menu format gives the chef more leeway in terms of doneness rather than leaving it up to the customer's preferences. In normal restaurant circumstances, the idea is that the kitchen should cater to the diner instead of having the diner be prepared to consume whatever the chef thinks is delicious. This makes SV less viable than in the context of a chef-driven restaurant. That doesn't mean that you can't feature a SV steak dish on a standard menu alongside traditionally prepared steak cuts... you could do, say, a filet (or short rib) that is cooked to the kitchen's preference where the diner doesn't have the option of higher/lower degrees of doneness, and still offer normal grilled/broiled/seared steaks as alternatives. But doing a bunch of ribeyes or strip steaks for service that you need to cook to different donenesses to order? That's a total headache. And even if you can pull it off the result might not be what your customers really want.

That said, I'd be very interested to hear if anyone has managed to figure out how to do SV steaks to order, yet not have massive amounts of food waste or back of the house hassle.

Nicolas_Vignon_199480

Thank you for your comment, it is the most "doable" (sry not english native) way I guess, I should do it as a special with only two doneness medium rare or medium (by reheating a bit more to medium should do the trick, and only prep 6 to 10 cuts as a start, see how we going with the sales. I really wan't to start servine SV, I am gonna test various solutions. Wish me luck!

Jack_Mayer_85396

Hi Nicolas, share your results with the community here. And, good luck!