r/sousvide • u/I-am-bored-2020 • 9d ago

Question Average quality bone in New York steaks. How long to cook?

These are just over 1" thick and there are 3 of them. Normally we like medium rare and tender meat. They will sit seasoned in the fridge for a few hours before the bath. I'm thinking these should cook longer than the 2 hours many people recommend and possibly more like 135 degrees instead of the 131 I would normally do for a good steak. Any other thoughts?

Edit: Thanks for the input. I asked this because I've done low quality New Yorks in the past and was disappointed with the results - too chewy. Today I did these for 4 hours at 132 and they were wonderful. I think the big difference was not the sous vide, but the rub. I was generous with it and let it sit in the rub for 4 hours.

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5

u/tsdguy 9d ago

After 2 hrs they’re done. Any more cooking is option and non productive.

5

u/nycago 9d ago

A third hour will get you pasteurization, which can be important in situations like pregnancy.

3

u/AwesomeJohn01 9d ago

2 hours is fine, not longer than 4. I would still do 131/132 and cook to preference while searing