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Steak help

The_London_Glutton_238897

I've been practising rump steak and I actually find my perfect temp is 52.5C for nice and rare. I've got guests coming on Saturday who prefer their steak medium. I just gave a steak a go at 56.5C and it came out as below... A solid medium rare in texture in my book... I was aiming for medium but it was still really red.

What temp would you suggest for a perfect medium? I never cook it like that so naturally a bit nervous to cook at higher temp than I'm used to as I don't want to ruin the meal...

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Comments

Amos_Schorr_168815

Give the heathens dog food.

In all seriousness, in my experience, people often like their steak at a different temperature when it's sous vide. If you're grilling a steak rare, even if you do a fantastic job, the inside will have a somewhat chewier texture than if you sous vide it. That's not a bad thing, it's just a difference. And so what I've seen is that people are more likely to appreciate something on the redder side if it's cooked sous vide.

But that's not what you asked. I'd simply cook it at the temperature you like it, and then finish it in a pan, giving it an extra minute or two to bring it to the temp your guests like.

brian_martin2001

Check out the ChefSteps time and temperature guide:

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

For roasts, medium rare is called for 60°C and tough cuts for medium rare is 65°C. I believe that rump roast is classified as a tough cut. I would try bumping up the temperature to 60°C and see if you get what you're after. You could cook theirs first, pull theirs out and chill them, then lower the temperature for yours. Once your steak is ready, drop theirs in to reheat then, thenfinish the lot on the grill, skillet, what have you. Good luck!

Brandon_Byrd_40557

There's doneness and then there's how it looks. Beef or lamb cooked sous vide will appear more red than the same meat cooked conventionally and this can freak people out. Part of this comes from people being used to having much of their steak overcooked (i.e. a large temperature gradient). A piece of steak that's perfectly medium from edge to edge looks less "medium" than people are used to because there aren't bands of well done meat near the edges. But truth be told, even well-done meat can appear reddish.

Another factor is that meat cooked sous vide will 'bloom' and redden after you cut it as the myoglobin comes into contact with oxygen. This reddening can make the steak appear much more rare than it actually is.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I have to agree with Amos about the heathen part......

I have had great success explaining that the manner in which the meat is cooked ggives it that Rosey

Red Hue Please taste it and you will

Find it perfect medium. ......almost always works

tshewman

See all responses below but especially @Brandon Byrd and explain to them about the color (redish) at the temperature they like and why it isn't normally that color. This will show them that you respect how they like their food AND your knowledge and effort to please them. You would be surprised how far that goes. This past Xmas I did the same with boring old Turkey and especially the roulade I made of the loins which was hardly touched at dinner..........then literally while cleaning up, preparing for desert and talking about it, it disappeared.......they tried it. So, if you can get their attention for just a couple minutes and explain, you "might" (nothing is perfect) be able have them listen. just my .02