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Old 12-26-2015, 08:04 PM   #1
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Tips for Steak well done in Sous Vide

Hi,

I'm a steak lover and like my meat medium rare, but my wife and her family will only touch beef if any hue of red and pink has left the tissue and the meat is fully well done.
I just got a Anova sous vide cooker to perfect my steaks and am wondering if it can also help me with my well done orders. All articles on well done steak on the Internet basically blast you for being crazy, and I agree, but I still need to compromise for the sake of peace at home :-)
Any actual tips how to produce the best possible well done steak with or without sous vide are welcome!

Thanks,
Alex

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Old 12-26-2015, 08:39 PM   #2
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Well done is just cooked to a higher internal temperature than medium or rare. There are all kinds of guides to cooked temps for cooking.beed in a sous vide or by other methods. Once you have guidelines you should experiment to determine the best temp and process.
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Old 12-26-2015, 08:41 PM   #3
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Welcome to DC, Alex.
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Old 12-27-2015, 10:14 AM   #4
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Set your Anova at 156F. Then cook it for at least 2-3 hours.

156F is on the short side of well done, but still brown. That way it won't squeeze the very last drops of moisture from the meat. The 2-3 hour cook time will begin to break down the meat a bit, so it may become a bit more tender than the standard well-done steak. Remember that leaving something in the water bath 'too long' changes the texture. 3 hours is 'too long' for a standard steak, so it may help tenderize.

Don't salt before cooking in the sous vide, but do add some butter and fresh herbs to the bag. Salt generously before searing- try a smoked salt.

Of course, sear it quickly over a high flame or in a screaming hot cast iron skillet. Make sure you have a generous amount of fat in the skillet so that the browning hits more than just the high spots on the meat.

Deglaze the skillet with some red wine then pour over the steaks.
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Old 12-27-2015, 12:32 PM   #5
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Quote:
Originally Posted by alexcooks View Post
Hi,

I'm a steak lover and like my meat medium rare, but my wife and her family will only touch beef if any hue of red and pink has left the tissue and the meat is fully well done.Alex
I have the same situation with my wife. In addition to her preferring well done, her entire family will not touch any meat at all thats not burned to a crisp. In fact, my BIL makes a point (for me) when ordering a steak, to tell the wait person to "burn it".
He says it real loud and looks around to make sure everyone heard him.

I pan sear the thick steak on both sides, then put in 350 oven for 6 minutes. I then let it rest for at least 10 minutes.
I then slice it into 1/4" slices and put my wifes slices back into the hot pan for a minute or two on each side.
Its made life much easier for me. It was difficult to ruin a whole steak for her. Now I just ruin the few slices she eats.......
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Old 01-25-2016, 11:17 AM   #6
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I love the internet!

I was reading the Cod Fillets Shrinkage thread and it suddenly took a turn that eventually led me to this Video: How To Cook Steak In A Cooler With The Food Lab | Serious Eats.

Interesting video on how to "make do" when experimenting with sous-vide. I do think it would have been nicer if the guy had used a clean cooler for his demonstration!
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Old 07-26-2016, 03:40 PM   #7
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So, what is the best method to bring a steak that has been sitting in a 130F bath to well done? Only one or two steaks among several (med rare) need to be served well done.
All the steaks will most likely be seared over a charcoal grill. Should I wrap them in foil and keep them over indirect heat until they're well done, then sear?
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Old 07-26-2016, 05:41 PM   #8
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I would give them an extra few minutes on the grill before you sear the medium-rare steaks.
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Old 07-27-2016, 12:41 PM   #9
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Quote:
Originally Posted by roadfix View Post
So, what is the best method to bring a steak that has been sitting in a 130F bath to well done? Only one or two steaks among several (med rare) need to be served well done.
All the steaks will most likely be seared over a charcoal grill. Should I wrap them in foil and keep them over indirect heat until they're well done, then sear?
If you know ahead of time heat the water bath to a higher temp after 30 minutes or so reduce the set temp. When the water bath comes to the lower temp add the other steaks.

If you do not know ahead of time remove the med rare ones and raise the water bath temp for 45 minutes to one hour. Or remove the ones to be well done place on the grill indirect heat until they are close to temp then sear all the steaks on direct heat.
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Old 07-27-2016, 01:51 PM   #10
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I would give them an extra few minutes on the grill before you sear the medium-rare steaks.
Quote:
Originally Posted by powerplantop View Post
If you know ahead of time heat the water bath to a higher temp after 30 minutes or so reduce the set temp. When the water bath comes to the lower temp add the other steaks.

Thanks, I think either method should work with equal results.
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