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Sous Vide Steak a bust?

David_34418

I am worried that I ruined a flatiron steak yesterday. I vacuum packed a 1.5 lb steak and cooked it at 130 F for about 16 hours. The first 8 were good, but when I checked on it in the morning a corner of the bag was above the water level. I don't think there was any meat above the water line, but likely some steak juice. The sealed bag went straight into an ice water bath and then into the refrigerator.

I am concerned about botulism thriving in the anaerobic environment. I have been through the food safety section of the PolyScience website (http://www.cuisinetechnology.com/blog/food-safety-with-sous-vide-cooking/), but cannot find anything regarding part of the packaging poking up.

Any thoughts? Am I over-thinking it or better safe than sorry?

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Comments

Keith_Newstadt_143323

The same thing just happened to a brisket I'm making. David, did you ever get an answer to this question?

seijoed

If it doesn't smell you most likely have evaporation.

You hit bacteria killing levels way before what you cooked at.

Brendan_Lee_56950

You would have hit a safe level of pasteurization well before the 16h are up. I recommend you do some reading on pasteurization at low temperatures so you have a better understanding of the process and it can help ease your mind. If you have an iphone or ipad polyscience has a sous vide app that can help you determine how long things will cook/take to pasteurize at different time/temp combos.

David_34418

Er, it was a flank steak.