Kenji's reverse-sear method for steaks has been my go-to for any decently thick steak.
I'm planning on doing a sort of steak tasting menu with some friends. It's a 5 course meal, 3 of which are steaks. I'll be going back and forth between cooking and entertaining guests. Can I roast all of the steaks before the meal starts so all I have to do is sear them at the start of each course? Or will the steaks be sitting in the "danger zone" for too long? I'm guessing the last steak course would be sitting for 1.5-2 hours before being seared.
by Parking-Reaction-326
3 Comments
I would souse vide them ahead of time, give an ice bath and pop in the fridge until time to pat dry and sear
You’re fine – look up Kenji’s sous vide in a water cooler recipe for danger zone info. Can’t say I see the point in sous vide then fridge as per the other commenter – seems to defeat the point of bringing up to temp and you may as well sear from raw in that case.
What matters is how done you want the steaks. If you want them medium (approx 130) you can hold them in a sous vide for hours at that temp.
Lower than that, you start to get into territory where you may not be killing off all the nasties, and leaving them at elevated temps just encourages growth.
If you want rare or medium rare steaks, either reverse sear or sous vide til they hit your desired temp and then immediately seal, shock in an icebath to stop the cooking, and then store in the fridge til ready. Allow to come up to room temp for 30 min out of the fridge or so, then sear. Hopefully, the seat is hot enough to warm the rest of the interior.