# Sit time after done

**URL:** <https://community.anovaculinary.com/t/sit-time-after-done/3858>\
**Category:** Anova Precision® Cooker\
**Created:** [December 30, 2016, 5:27pm UTC](https://community.anovaculinary.com/t/sit-time-after-done/3858 "2016-12-30T17:27:15Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![dstokesdubois](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@dstokesdubois](https://community.anovaculinary.com/u/dstokesdubois)\
**Post date:** [December 30, 2016, 5:27pm UTC](https://community.anovaculinary.com/t/sit-time-after-done/3858/1 "2016-12-30T17:27:15Z")

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I have cut an eye round roast into thick steaks (1.5-2 inches). I plan to seal them into individual bags with a marinade. I want them to be med rare so I plan on 131 degrees temp. It looks like from other sous vide recipes that I can expect about 1-2 hrs cook time. How long after the steaks have come up to 131 degrees can they safely remain in the water at 131 degrees?

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**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [December 30, 2016, 7:41pm UTC](https://community.anovaculinary.com/t/sit-time-after-done/3858/2 "2016-12-30T19:41:05Z")

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Generally speaking, a few hours, possibly even more.

More delicate proteins, like fish, shrimp, eggs etc. can be destroyed by a long hold time like that, but beef is pretty resilient.

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**Author:** ![Thames](https://avatars.discourse-cdn.com/v4/letter/t/bbce88/32.png) [@Thames](https://community.anovaculinary.com/u/Thames)\
**Post date:** [December 30, 2016, 9:57pm UTC](https://community.anovaculinary.com/t/sit-time-after-done/3858/3 "2016-12-30T21:57:20Z")

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I have left some proteins, like tri-tip in for 48 hours and it is tender, juicy, and med-rare when served. I have tried it for a few hours and, not breaking down the collagen, it does not get tender. Personally, I have noted little difference in rib-eyes after 2hrs vs. 10 hours.

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**Author:** ![Merwin](https://avatars.discourse-cdn.com/v4/letter/m/eb8c5e/32.png) [@Merwin](https://community.anovaculinary.com/u/Merwin)\
**Post date:** [December 31, 2016, 6:37pm UTC](https://community.anovaculinary.com/t/sit-time-after-done/3858/4 "2016-12-31T18:37:37Z")

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That is a big question I have been having. How long to before I “de-bag” the meat item. I am currently cooking boneless skinless chicken breasts at 146 degrees for approximately 1 and 1/2 - 2 hrs.

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**Author:** ![dstokesdubois](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@dstokesdubois](https://community.anovaculinary.com/u/dstokesdubois)\
**Post date:** [December 31, 2016, 9:46pm UTC](https://community.anovaculinary.com/t/sit-time-after-done/3858/5 "2016-12-31T21:46:41Z")

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The eye round roast steaks (1.5 inch) have been in the water (131 degrees) for 26 hours now. just took one out and tried it and it was what I would consider medium doneness, very tender and beautifully infused with the marinade. did not carmelize it so it was like eating a roast.