Sous vide cooking, a technique that involves cooking food in vacuum-sealed bags submerged in a temperature-controlled water bath, has gained popularity among home cooks and professional chefs alike. However, concerns have been raised regarding the safety of cooking meat, particularly steak, at temperatures below the recommended guidelines set by regulatory agencies. This article delves into the intricacies of sous vide steak safety, examining the potential risks and providing practical guidance to ensure a safe and enjoyable dining experience.
Understanding Sous Vide Cooking
Sous vide cooking offers several advantages over traditional cooking methods. By precisely controlling the water bath temperature, chefs can achieve consistent and evenly cooked dishes. Additionally, the vacuum-sealed environment prevents moisture loss, resulting in tender and juicy meats.
Sous Vide Steak Safety: The Science Behind It
The primary concern with sous vide cooking is the potential for bacterial growth. Bacteria thrive in warm and moist environments, and temperatures below 130°F (54.4°C) can allow bacteria to multiply rapidly.
However, it’s important to note that not all bacteria are harmful. Some bacteria, known as beneficial bacteria, actually contribute to the flavor and texture of fermented foods like yogurt and cheese. The key to safe sous vide cooking is to eliminate or minimize the growth of harmful bacteria while preserving beneficial bacteria.
Time and Temperature: The Critical Factors
The two most critical factors in sous vide safety are time and temperature. The longer food is held at a specific temperature, the greater the risk of bacterial growth. Conversely, higher temperatures kill bacteria more quickly.
For steak, the USDA recommends a minimum internal temperature of 145°F (63°C) for medium-rare and 160°F (71°C) for medium. However, sous vide cooking allows for lower temperatures to be used safely due to the extended cooking times.
Safe Cooking Times and Temperatures for Sous Vide Steak
According to the USDA, the following time and temperature combinations are safe for cooking steak sous vide:
- 130°F (54.4°C) for 112 minutes
- 135°F (57.2°C) for 36 minutes
- 140°F (60°C) for 12 minutes
- 145°F (63°C) for 4 minutes
Additional Safety Tips for Sous Vide Steak
- Use high-quality meat: Start with fresh, high-quality steak from a reputable source. Avoid using meat that has been previously frozen or thawed.
- Vacuum seal properly: Ensure that the steak is vacuum-sealed tightly to prevent contamination and moisture loss.
- Cook to the recommended time and temperature: Follow the USDA guidelines or consult reputable sources for safe cooking times and temperatures.
- Chill before searing: After sous vide cooking, chill the steak in an ice bath or refrigerator before searing to prevent overcooking.
- Sear quickly: Sear the steak over high heat for a short period to create a flavorful crust while preserving the internal temperature.
- Check the internal temperature: Use a calibrated meat thermometer to ensure that the steak has reached the desired internal temperature.
Sous vide cooking can be a safe and effective method for cooking steak, even at temperatures below the USDA recommendations. By understanding the science behind sous vide cooking and following the recommended time and temperature guidelines, you can enjoy perfectly cooked steak without compromising safety. Remember to always use high-quality meat, vacuum seal properly, and chill before searing to ensure the best possible results.
Sous vide safety: It’s about time + temperature
Regarding sous vide safety, a few variables come into play, but the two most crucial ones are temperature AND time. Red meat can therefore be kept at different temperatures for varied lengths of time to still achieve a comparable level of safety, even though it only needs to be kept at a core temperature of 145°F (63°C) for 4 minutes to be considered “safe.” The following is a red meat roast timetable, based on numbers from the FDA-approved ServSafe Manager Textbook (2013):
- 130°F (54°C) for 112 minutes
- 135°F (57°C) for 36 minutes
- 140°F(60°C) for 12 minutes
- 145°F (63°C) for 4 minutes
According to this list, a beef roast should be cooked to a minimum of 130°F (54°C), provided that it is maintained at that temperature for at least 112 minutes. Although 129°F (54°C) is clearly colder than 130°F (54°C), they are relatively close. This is where personal preference comes in. You must determine for yourself what your personal safety parameters are.
There’s also variance between cuts of meat. Because a chop has less mass than a roast, it may be possible to hold the temperature for a shorter period of time. This is a crucial distinction in terms of the safety of sous vide.
Between 40°F (4°C) and 135°F (57°C), there is a general danger zone for bacterial growth in food that lasts longer than four hours. The critical danger zone is 70°F (21°C)- 125°F (52°C). As previously mentioned, most bacteria in meats are destroyed by 130°F (54°C) when stored for an extended length of time. 145°F (63°C) just kills them off more quickly.
Eggs and carb-based foods like starches are examples of other TCS foods that are likely to contain bacteria and should be cooked to a minimum temperature of 135°F (57°C) in order to eradicate any pathogens. However, in order to account for the additional moisture you added and the structural changes that occurred after you cooked them the first time, if you are reheating them for the second (or third) time, you should bring the temperature back up to roughly 165°F (74°C).
Note: You must respect the safety temperatures of the highest-risk food in your dish if you combine your meat with starchy foods or eggs. Therefore, to sanitize the potatoes in a shepherd’s pie that you’re reheating, cook it to 165°F (74°C), NOT 145°F (63°C), which would only sanitize the meat.
It’s also crucial to remember that, in order to protect yourself, you must cook chicken, turkey, or pork sous vide at the precise temperatures required for those meats.
Sous vide safety and meat quality
The source and handling of your meat play a significant role in sous vide safety. If the animals you are eating were raised, sent, killed, and stored in a way that prioritizes their health and welfare, then your chances of contracting an infection are lower. Consider this: only a very small proportion of the millions of people who have been eating steak tartare for hundreds of years have tapeworms or other food-borne parasites/diseases. How are these people not going to die in large numbers if all raw meat is contaminated?
Consuming meats from a single animal generally lowers your risk, not just when it comes to sous vide safety and cooking, but also when compared to pre-ground meats (especially mass-produced ground meats), which contain the bacteria of 346878623^3 animals per pound. There’s a reason why roasts should only be cooked to 145°F (63°C), while ground beef should be cooked to the generally accepted “safe” temperature of 165°F (74°C). It’s because the risk factor has increased.
Sous Vide Steak TIME EXPERIMENT – How long should you cook your STEAK?
FAQ
Can I sous vide steak at 125?
Is it safe to sous vide under 130?
Is steak safe to eat at 125 degrees?
What is the lowest temp to sous vide steak?
Is sous vide cooking better than a steakhouse?
That’s right: Sous-vide cooking allows you to cook better than the best steakhouse. Cooking steak sous-vide is a two phase process. The first phase involves sealing the steak in a plastic bag using either a vacuum sealer or the water displacement method and cooking it to the desired final temperature in your sous-vide device.
Is there a time and temperature guide for sous vide food safety?
J. Kenji López-Alt (of Serious Eats) has partnered with Anova to create a time and temperature guide for sous vide food safety. Remember that this chart functions in addition to the information about the temperature “danger zone,” and does not replace that information.
How hot should a sous vide steak be?
Because a sous vide steak cooks from edge to edge with more or less perfect evenness, there is no temperature gradient inside. A medium-rare steak should be 130°F from the very center to the outer edge, with only the outer surfaces hotter after searing. Sous vide steaks can be served immediately after searing.
Can You sous vide a steak?
Sous vide steak time temperature chart: Don’t do this to sous vide! Regardless of how thick or thin your steak is, it’s going to have the same consistent doneness throughout. Thicker steaks need a longer time to get the entire slab of meat to an equal temperature, and the faster you can do this, the better.