The Perfect Steak: Can You Cook it for 2 Hours at 135°F?

When it comes to cooking steak, many enthusiasts find themselves debating over the best methods to achieve the perfect cut. One popular method is sous vide cooking, which allows for precise temperature control. But can you really cook a steak for 2 hours at 135°F and still achieve that mouthwatering result? In this article, we’ll explore the ins and outs of steak cooking, specifically focusing on the sous vide technique, the importance of temperature, and tips for troubleshooting common issues. Let’s dive in!

Table of Contents

Understanding Steak Cooking

Steak cooking is an art and a science. The goal is to achieve a juicy, flavorful, and tender cut. By understanding the different cooking methods and temperatures, you can elevate your steak game. Here are a few common cooking methods:

Grilling: Cooking over an open flame, which imparts a unique flavor.
Pan-searing: Browning the steak in a hot pan, often finished in the oven.
Braising: Slow cooking in liquid, perfect for tougher cuts.
Sous vide: Cooking in a vacuum-sealed bag in a water bath at a precise temperature.

Among these methods, sous vide is gaining popularity for its consistency and precision. Cooking steak at a specific temperature for an extended period can yield fantastic results, but it’s essential to understand the mechanics behind it.

The Science Behind Sous Vide Cooking

Sous vide, which translates to “under vacuum,” involves sealing food in a bag and immersing it in a water bath. This method allows for even cooking throughout the meat, resulting in a perfectly cooked steak.

Cooking steak at 135°F (57°C) for 2 hours is a common practice in sous vide cooking. This temperature is often considered medium-rare, which is ideal for many steak lovers. At this temperature, the meat becomes tender, and the connective tissues break down without overcooking the steak.

Step-by-Step: Cooking Steak Sous Vide at 135°F

Now that we understand the fundamentals, let’s walk through the process of cooking steak sous vide at 135°F for 2 hours:

Choose Your Steak: Select a high-quality steak cut, such as ribeye, filet mignon, or sirloin.
Season the Steak: Generously season the steak with salt and pepper, or add your favorite marinade.
Vacuum Seal: Place the steak in a vacuum-seal bag. If you don’t have a vacuum sealer, you can use a zip-top bag and the water displacement method to remove air.
Prepare the Water Bath: Fill a pot or container with water and set your sous vide machine to 135°F.
Submerge the Steak: Once the water reaches the desired temperature, submerge the vacuum-sealed steak into the water bath. Ensure it’s fully submerged for even cooking.
Cook for 2 Hours: Allow the steak to cook for a minimum of 2 hours. You can leave it longer if desired, as sous vide cooking is very forgiving.
Finish the Steak: After cooking, remove the steak from the bag, pat it dry, and sear it in a hot pan with oil or butter for 1-2 minutes on each side to develop a crust.
Let it Rest: Allow the steak to rest for a few minutes before slicing to retain its juices.

Benefits of Cooking Steak Sous Vide

Cooking steak sous vide offers several benefits:

Precision: You can cook the steak to the exact temperature you desire.
Consistency: Every steak will be cooked evenly from edge to edge.
Flavor: The vacuum-sealing process helps retain moisture and enhances flavors.
Flexibility: You can hold the steak at a temperature for longer without overcooking.

Troubleshooting Tips

While sous vide cooking is straightforward, you may encounter some challenges. Here are some troubleshooting tips:

Steak Is Too Tough: Ensure you are cooking the steak long enough. For tougher cuts, consider cooking for 4-6 hours.
Insufficient Flavor: Try marinating the steak before vacuum sealing, or add herbs and spices to the bag.
Overcooked Edges: Make sure the water bath is maintained at a consistent temperature, and avoid overcrowding the pot.
Not Enough Crust: Ensure you dry the steak thoroughly before searing, and use a very hot pan.

Conclusion

Cooking steak for 2 hours at 135°F using the sous vide method is a surefire way to achieve the perfect medium-rare steak. By understanding the science behind sous vide cooking and following the proper steps, you can enjoy a tender, flavorful steak that is cooked to perfection every time. Remember to experiment with different seasonings and cuts of meat to find your favorite combination.

For more tips on steak cooking and culinary techniques, check out our cooking guide.

Additionally, for those wanting to dive deeper into sous vide cooking, we recommend visiting Serious Eats for excellent resources and recipes.

Happy cooking, and enjoy your perfectly cooked steak!

This article is in the category Tools and created by Cookingtipsblog Team