Thanks so much for taking the time to respond and break down your process. I will definitely follow your guidelines and absolutely not rechill and refrigerate “leftover” SV steaks.
You’re welcome.
Have you sampled SV rack of lamb?
I have not. I’ve only cooked different cuts of beed and chicken with SV. Does it come out amazing?
Better than beef. Yes, amazing is an excellent description for it.
And it commands a higher menu price point. You might try it by cooking one with your next batch of SV rare steaks.
Very popular too for special functions when cut into single Frenched ribs, as Lamb Lollipops with a Rosemary-Honey drizzle. Guests can enjoy one while standing and holding a glass of Shiraz.
Sounds amazing Frank. I’ll try it this week. I have a question: when reheating for service, how long should I put the SV steak in the water bath?
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I also wonder how long does it usually take to reheat your steak. I know it will take shorter than the first SV step but reheating time is most important for practical reason.
It appears i missed Xavier’s earlier question.
Reheating can be considered abbreviated cooking as we are dealing with the same heat diffusion rate through your steak. Set your Anova’s temperature at the original cooking temperature.
From refrigerator temperature to 2 degrees F. below your original cooking temperature calculate the time required using thickness as follows:
1-inch thick, 65-minutes
1 1/4-inch thick, 1 1/2 hours
1 1/2-inch thick, 1 3/4 hours
1 3/4-inch thick, 2 hours and 10-minutes
Source: http://www.douglasbaldwin.com/sous-vide.html#Table_2.2