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Dinner Party - Sous Vide Timing

1,718 Views | 7 Replies | Last: 2 yr ago by CaptnCarl
CaptnCarl
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12:57p, 9/28/23
AG
Hosting a dinner for 12 people and considering steak. Wanting have hot food ready when the guests arrive.

Can I sous vide steaks the night before and throw them in the fridge. Then, the day of, sear off the steaks on the grill and leave them in the warm oven until guests arrive? Any food safety concerns here?

Thinking menu is tenderloin steaks, broccolini, Mac n cheese, and Caesar salad. Everything stays warm in oven while eating salad.

Any other suggestions?

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HTownAg98
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1:48p, 9/28/23
You can, but that kind of defeats the purpose of sous vide, because you're going to have to reheat it anyway and you run the risk of overcooking them. I would sear the steaks last, and then adjust your schedule back to when you need to start the steaks in the sous vide. Time it so that you can take them out of the bag, sear them off and go to the plate with them. I would sear the steaks during the salad course, no one is going to care if you're away from the table while everyone is eating a salad.
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Max Power
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In reply to HTownAg98 • 3:08p, 9/28/23
AG
This is the way, and don't forget to follow protocol with a troublesome guest.

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DiskoTroop
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3:26p, 9/28/23
Why not just sous vide them all day and pull them out when you're ready to sear? The great thing about sous vide is you CAN'T over cook them. It's precision temperature management.
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fav13andac1)c
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In reply to DiskoTroop • 7:01p, 9/28/23
AG
DiskoTroop said:
Why not just sous vide them all day and pull them out when you're ready to sear? The great thing about sous vide is you CAN'T over cook them. It's precision temperature management.


A couple of reasons, mainly food safety. A piece of meat sitting at 125-130f for 8 hours is no bueno.

Also, food doneness is a matter of time and temperature. So even at 130f, a steak cooked for 8 hours will start to lose texture.

1-2 hours should be plenty of time for steaks and still provides the freedom of timing that sous vide promises.
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DiskoTroop
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7:22p, 9/28/23
What if he did a whole beef tenderloin as a complete roast, then cut it into steaks and seared?
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FIDO*98*
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9:44p, 9/28/23
AG
Any reason no to do a standing rib roast or strip loin? Your guests will still be impressed with much less work than steaks by the dozen
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CaptnCarl
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In reply to FIDO*98* • 11:40a, 9/30/23
AG
Great idea.
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