Beef Steak - Temperatures and Times
A reference guide for cooking beef steaks sous vide: doneness temperatures and cooking times by thickness, with a simple butter-and-thyme finish.
ā±ļø Prep: 15 minš³ Cook: 2 min
Nutritionper 100 gāŗ
230
Calories
26g
Protein
0g
Carbs
14g
Fat
Ingredients
| ā | steaks ā as many as required |
| ā | butter (optional) |
| ā | thyme (optional) |
| ā | salt & pepper |
Instructions
- Fill and preheat your water bath. Select a temperature based on your preferences:
- Rare: 54Ā°C
- Medium-rare: 57Ā°C
- Medium: 60Ā°C
- Medium-well: 64Ā°C
- Well-done: 70Ā°C
- Use cooking pouches to vacuum seal your steaks.
- Submerge the pouches into the bath and use the list below as a guide for how long you should cook your steaks using the sous vide method:
- 1.25cm thickness: approx 15 minutes
- 2.5cm thickness: approx 45 minutes
- 3.8cm thickness: approx 90 minutes
- 5cm thickness: approx 2 hours
- Once cooked, remove the steaks from the pouches. The juices can be set aside as part of a pan sauce if desired.
- Sear the steaks to finish, either by grilling or roasting in a pan. If roasting in a pan, baste the steaks with butter and thyme.
- Finally, use salt and pepper to season.
COOK TIME: up to 2 hours. PREP TIME: 15 minutes. DIFFICULTY: easy. SERVES: 1. From https://www.sousvidetools.com/toolshed/recipes/steak-cooked-sous-vide/