Sous Vide Steak 1.0

Recently we tried out sous vide cooking and needed quite some time to find well-sounding parameters in the internet or cookbooks.

To preserve the tweaks we did to them I wanted to put them up here, also some of you might want to give it a try too.

Baseline Parameters

The following parameters can be used for a cold start and might need adjustments depending on your tools and taste.

Duration

Steak thickness cooking time
2 cm 60 min
3 cm 90 min
4 cm 120 min
5 cm 160 min
6 cm 210 min
7 cm 240 min
8 cm 180 min

Temperature

cooking level temperature
blue rare 40°C - 45°C
rare 45°C - 50°C
medium rare 50°C - 54°C
medium 54°C - 56°C
medium-well 56°C - 60°C
well-done 60°C - 65°C

First Try

For the first try we bought a Dry Aged Entrecote (Rib Eye) from a Simmental cattle (Simmentaler) with a thickness of 2.5 cm to 3 cm.

We wanted a medium-rare steak with a tendency to rare and therefore configured out sous vide device to heat the water to 52°C for 90 minutes.

For our taste it was almost medium so next time we will lower either the time or the temperature.


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