Sous vide reheating method is the best compared to traditional methods when it comes to warming meat. Traditional methods does more than just reheating the leftover food, it also recooks it making it to end up overcooked. Put an already cooked steak in a hot pan for about 30 minutes and you’ll end up with a dried-out crust and maybe not evenly heated to the center. Sous vide is a great way to cook a bunch of meat, then store it in the freezer to reheat it later. To warm meat using Sous vide method, you’ll need to reheat it for about the same amount of time it took to cook. With sous vide, reheating never means overcooking!
How to Reheat a Sous Vide Meat
To reheat meat without overcooking it, simply:
- Put the chilled cooked meat in a vacuum bag and seal the bag and make sure there are no air spaces. This will allow it to sink in the water bath.
- Warm the water bath to a temperature of 134F/56.5C to 140F/60C for beef, lamb and pork; 146F/63.5C for chicken or turkey. You can also warm the water bath to a desired temperature as one is not limited to the above temperatures.
- Immerse the vacuum bag into the hot water bath and let it cook for 45 minutes per inch of thickness. If reheating from frozen, allow an additional 30 minutes. Note that the muscles have been broken down and you have achieved your desired texture. When reheating large roasts, the goal is to heat the protein just long enough to warm up the center.
- Once the meat is reheated, you can leave it in the water bath until you are ready to serve. This helps the meat to stay warm in case you don’t want to eat it immediately.
- Pre-heat a cast iron or a stainless steel skillet. Gently lay the steak into the skillet using your fingers or a set of tongs. Quick sear the outside of the steaks using your preferred method. Using a blow torch is highly recommended as it is a practical way to sear. This is very important because it will revive that crispy crust.
- Transfer the cooked steak to a serving plate and serve when hot; a sizzling piece of beef that is every bit as good as it was just after you cooked it.
Reheating times depend on the size and shape of the meat. Note that you can totally reheat meat to the same temperature to which you originally cooked it, precisely if you plan on taking the food out of the water bath as soon as it is ready. After a certain amount of time, though, the food will begin to change and eventually overcook. This happens much slowly than when you are using a traditional method of cooking where the temperature is much higher. Therefore, reheating to a slightly lower temperature is advised, so you can leave the meat in the water bath for a longer period without worry.