Sous Vide Steak (Medium-Rare) — 130°F / 54°C for 1-4 hours

Overview

Sous Vide Steak (Medium-Rare): set water bath to 130°F (54°C) for 1-4 hours. Set circulator to 130°F for perfect edge-to-edge medium-rare. Minimum 1 hour for 1-inch steak. Up to 4 hours for thicker cuts. Pat dry, then sear in ripping-hot cast iron with butter for 45 sec per side.

Key Details

• Sous Vide Temperature: 130°F / 54°C
• Cook Time: 1-4 hours
• Set circulator to 130°F for perfect edge-to-edge medium-rare. Minimum 1 hour for 1-inch steak. Up to 4 hours for thicker cuts. Pat dry, then sear in ripping-hot cast iron with butter for 45 sec per side.
• Vacuum seal or use water displacement method (ziplock bag) to remove air
• A post-cook sear in a hot pan adds flavor and visual appeal

Why This Matters

• Sous vide provides precise temperature control impossible with other methods
• Food cannot overcook — it reaches target temp and stays there
• Extended cooking time at lower temps achieves pasteurization safely
• Results are perfectly even from edge to center

How To

1. 1Set sous vide circulator to 130°F (54°C)
2. 2Season food and seal in vacuum bag or ziplock using water displacement
3. 3Place bag in water bath and cook for 1-4 hours
4. 4Remove from bag and pat very dry with paper towels
5. 5Sear in a ripping-hot cast iron or with a torch for finishing crust

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