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Volume Question

Jeff_369246

Hello: I just signed up for premium and looking forward to your great website.

I notice that the thickness of a steak is in the calculator, but does the volume or total weight change the temperature and time? For example, I'm planning to do 8 ea. - 7.5-8 oz. Prime Center Cut Rib Eye steaks. Can I vac seal and sous vide them all at once, and what temperature and time?

I'm wary of experimenting with this amount and cost.

Thanks! JM Edmonds, WA

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Comments

FrankM_3301

Hi Jeff. Welcome aboard. Short answer to your question = no.....Thickness is the important variable, because that determines the time it takes for the temperature of the water bath and the center of your steak to reach equilibrium. More important, if you plan on doing 8 steaks at once, would be to ensure that there is enough space between and around them so that the water can circulate, and you are left with no cool spots. Package them flat, or separately...maybe even give them a stir or two during the cook process.

tshewman

Welcome Jeff, see Frank's response. Packaging separately as he recommended would increase the likelihood of success as there won't be a possibility of the product/meat overlapping (thus increasing the thickness and time required).

fisher23

Welcome and I would echo @Frank_Cabrera_104317 as long as the entire piece of meat is submerged the total weight has very little impact as compared to thickness. You are just trying to make sure that the center of your product has reached your temperature. Again, welcome and hope you will share some of your creations with us; we love photos!

If your steaks are about an inch thick, I would cook at 131°F (55°C), (my preference) for about 45 minutes. I would package them separably, add a bit of oil, lightly salt and pepper, garlic and fresh herbs before sealing. Then when it is done, I let it rest for 5-10 minutes, then put it in an ice bath just to cool the outside of the steak, that helps so you don't over cook it when you sear it. Leave it in the ice bath for about 5-10 minutes, open the bag, salt and pepper, place in scalding hot pan with a bit of oil. I then put in a knob of butter, more garlic and fresh herbs and baste the butter over the steak, Cook about 1 minute then turn over and repeat. There are some of the people here who swear by pre-searing and then post searing, I have tried both and I really can't tell the difference. The theory is the additional maillard reaction (browning) will contribute additional flavor. For a short cook, I really can't tell the difference, for a longer cook of tough meat I do recommend it.

Matthew_Snyder_68770

Pre-searing also reduces the amount of time needed for the post-sear, which in turn reduces the chance of overcooking.

Matthew_Snyder_68770

Welcome to our little clown car, Jeff! Remember: Pics, or it didn't happen.

Have fun.

pgcath

WA represent!

Welcome aboard!

fisher23

East side too, Spokane

Jeff_369246

Wonderful response everyone! I will do it with two steak tonight and will show the results. Thank you! JM Edmonds, WA

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Volume really is an issue...while everyone here has slightly different ideas they are all correct with one exception....no one discusses how much red wine it takes to cook these steaks.. it takes the same amount whether you are doing 2 steaks or 8 because the timing is the same .. if you are using @John_Fisher_218893 45 minutes and it is you and your wife I would suggest 1 750ml bottle of a Cab or possibly a Shiraz, If more people are watching or helping you need to adjust accordingly....

and welcome...you will have fun here....

Jeff_369246

Follow Up: I followed John F's method and . . . perfect! Again, thank you everyone.

Another question: REHEAT - Can you sous vide a product, due to time constraints or convenience, refrigerate, sous vide again to desired temperature/doneness, and sear?

Jack_Mayer_85396

Yes, absolutely. Just chill it down pretty quickly when you pull it out of the bath. 50/50 ice and water.

fisher23

You are very welcome. Yes on the reheating, however I reheat at above 130° F but a degree or two lower than what I cooked at, you're just warming it's already cooked. I also do this a lot with tough cuts, I cook extra, that take long cooks, 36-48 hours. After the ice bath I freeze the meat then when I want some I reheat the frozen bag at 131° F for an hour or so. Sear/finish and eat.