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Steak (Sous Vide Medium-Rare) — 130°F / 54°C for 1-3 hours
Essentialbeef
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Sous Vide Temperature: 130°F / 54°C
Cook Time: 1-3 hours
Overview
Steak (Sous Vide Medium-Rare): set water bath to 130°F (54°C) for 1-3 hours. Sear in cast iron after for crust.
Key Details
- Sous Vide Temperature: 130°F / 54°C
- Cook Time: 1-3 hours
- Sear in cast iron after for crust.
- Vacuum-seal or use water displacement method
- Sear after for Maillard reaction crust
Why This Matters
- Sous vide provides precise temperature control
- Impossible to overcook at the target temperature
- Edge-to-edge even doneness
- Restaurant-quality results at home
How To
- 1Set immersion circulator to 130°F (54°C)
- 2Season and vacuum-seal the food
- 3Cook for 1-3 hours
- 4Remove from bag and pat dry
- 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side
Tags
cooking-tempssous-videsteak-sous-vide-medium-rareprecision-cooking
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UsefulFrequently Asked Questions
130°F (54°C) for 1-3 hours. Sear in cast iron after for crust.