Recently we tried out sous vide cooking and needed quite some time to find well-sounding parameters in the internet or cookbooks.
To preserve the tweaks we did to them I wanted to put them up here, also some of you might want to give it a try too.
The following parameters can be used for a cold start and might need adjustments depending on your tools and taste.
|Steak thickness||cooking time|
|2 cm||60 min|
|3 cm||90 min|
|4 cm||120 min|
|5 cm||160 min|
|6 cm||210 min|
|7 cm||240 min|
|8 cm||180 min|
|blue rare||40°C - 45°C|
|rare||45°C - 50°C|
|medium rare||50°C - 54°C|
|medium||54°C - 56°C|
|medium-well||56°C - 60°C|
|well-done||60°C - 65°C|
For the first try we bought a Dry Aged Entrecote (Rib Eye) from a Simmental cattle (Simmentaler) with a thickness of 2.5 cm to 3 cm.
We wanted a medium-rare steak with a tendency to rare and therefore configured out sous vide device to heat the water to 52°C for 90 minutes.
For our taste it was almost medium so next time we will lower either the time or the temperature.