About Sous Vide!

Can you Sous Vide a ribeye steak, refrigerate it over night, then bring it up to room temp the next day and finish it off on the grill??

If so, can you also do the same with fish, pork chicken, etc??

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Comments

naithaddi

Yes you can. As long as you cook it, then chill it as fast as possible in an ice bath then leave the meat in the bag unopened in the fridge. The next day take it out and finish it on the grill, you'll have to be careful to not overcooked the inside though. on normal circumstances you would reheat in the bath to proper temp then grill it.

fisher23

Hi Gloria, as Nicolas said yes you can. In fact you can freeze it for much later if you like, then just put it in a SV bath to re-therm then finish, about 30 minutes frozen to ready for a steak. @Brandon_Byrd_40557 told me of a good way to cook for people who like their steaks at different temps, cook, ice bath and freeze in temperature appropriate batches and when you are ready, re-therm all of them in the same bath at the lowest temperature ie..131 F, then you can finish them all at once. I am doing this now and purchasing them when they are on sale. Same for all your proteins. However fish cooks so quickly I prefer to do it fresh so I don't really see an advantage there, so I don't for fish.

Brandon_Byrd_40557

The other thing with fish is that you're often not cooking it to high enough temperatures (or for long enough times) to pasteurize them... and sometimes you're even cooking the fish inside the "danger zone" (under 130F). If that's the case, you really don't want to cook and store them. If you do a salt/sugar cure before hand, there are fewer safety concerns, but generally speaking it's a bad idea to cook fish ahead of time.

Brandon_Byrd_40557

While you can do this, and I do it often, it's important to ask yourself why. A steak that's been cooked sous vide will take the same amount of time to "cook" or reheat as a raw steak, so there's not always an advantage to doing things before hand. The real advantages come when you're either cooking in bulk (like when steaks or chicken breasts go on sale) or if you're cooking tough cuts that require extended cooking times (like 12-72hours). Or in applications like John mentioned where you have people that want their meat cooked to different doneness levels but you want to cook them all at once and not worry about it. So while there's not always a huge time savings to doing things before hand, but can cook, pasteurize, and chill down a lot of food and fill your fridge or freezer with stuff that just needs to be rethermed and seared. Vacuum sealed, pasteurized meat will last for a month or more if your fridge is cold enough... and it'll last pretty much forever in the freezer. So it can be convenient and economical, even if it's not much faster when you're reheating/finishing that just starting with raw product. With 72 hour short ribs or 48 hour pork belly (or other tough cuts), it's a different story. I always cook tough cuts in relatively large batches and chill/freeze the bulk of it. If you're going to cook anything for 72 hours, you might as well make a bunch of it. Especially if it's already vacuum sealed and can therefore be easily stored.
This last point brings up another important issue. If you're going to chill things down and keep them overnight, you'll want to actually seal items rather than just using Ziplocks. While some things (like chicken) aren't as sensitive to this issue, beef and lamb (especially) can develop unpleasant "warmed over flavor" if they're cooked and stored with oxygen in the bag. But if you use a sealer (edge or chamber) this won't be an issue.

fisher23

Very good point, I hadn't even thought about the "danger zone" issue.

Martin_411586

Yes you could, but.. if you bring the meat up to room temperature and the sear it in the grill, the meat would still be more or less at room temperature. I can't imagine that what you're after.

The way I see it, you have two options:

- Cook the steak, sear it and eat it straight away

- Cook the steak, refrigerate o/n. Then heat back up to cooking temp minus two degrees (C), sear and eat.

As a few people have already said: if the meat needs reheating, then why not just cook it in that time? Rib-eye doesn't need a lot of time.

Tough cuts such as short ribs need (way) more time to cook then to reheat, in which case reheating and grilling another day would make sense. But with cuts that take more or less as long to cook as to reheat, why bother and take the risk?

GLORIA_DWINELL_225460

Thank you all for your input; I used the ribeye as just as an example. My question related to the method, in general, of cooking first and then finishing in 24 hours or so. You are right stating it would not be a good idea to try it with a tender cut of meat.