Sous Vide Steak (Medium) — 140°F / 60°C for 1-4 hours

Overview

Sous Vide Steak (Medium): set water bath to 140°F (60°C) for 1-4 hours. Set circulator to 140°F for consistent medium doneness throughout. Warm pink center. Same timing as medium-rare — thickness determines minimum time. Sear post-bath is essential for Maillard crust.

Key Details

• Sous Vide Temperature: 140°F / 60°C
• Cook Time: 1-4 hours
• Set circulator to 140°F for consistent medium doneness throughout. Warm pink center. Same timing as medium-rare — thickness determines minimum time. Sear post-bath is essential for Maillard crust.
• 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 140°F (60°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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