+
Home Cooking

Sous vide steak safety?

zackly | Dec 18, 201407:51 AM     8

I don't usually cook tender cuts of beef sous vide. I rather grill them or do them in a cast iron frying pan. I have a Choice 2 lb. porterhouse that I bought three days ago that now has the appearance of a dry aged steak with a little decay on the surface. Because I want to leave the house for a few hours and eat when I get home, I'd like to cook it rare sous-vide. I'm concerned that because of surface bacteria, cooking it @ 130 degrees for 2-3 hours might create a toxic stew. I would pre and post sear which will kill most of the surface bacteria but the sides of the steak will go into the bag unheated. Am I worrying unnecessarily?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How to Stick to Healthy Eating Resolutions for the New Year
Guides

How to Stick to Healthy Eating Resolutions for the New Year

by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...

5 Plant-Based Swaps for the Carbs You Crave
Guides

5 Plant-Based Swaps for the Carbs You Crave

by Gretchen Lidicker | Trying to cut carbohydrates? There are plenty of great plant-based substitutes for your favorite carbs...

13 Easy Ingredient Swaps for Healthier Cooking
Guides

13 Easy Ingredient Swaps for Healthier Cooking

by Dan McKay and Jen Wheeler | These easy, healthy ingredient swaps are proof that eating healthy doesn't have to be a chore. Even...

9 Easy Low Sugar Breakfast Recipes to Start Your Day Off Right
Recipe Round-Ups

9 Easy Low Sugar Breakfast Recipes to Start Your Day Off Right

by Gretchen Lidicker | If you want to eat less sugar, finding no-sugar and low sugar breakfast recipes that are both easy...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.