Help with Sous Vide Filet Mignon

[Anonymous Modernist 18404]

I am new to sous vide and am interested in using it to cook steak. I have a 2" thick, 10-12 oz filet that I would like to cook for a week night dinner. I am afraid that if I wait until I get off work at 5:30pm to set it up and get it in the water bath that it would push dinner too late. (We prefer to eat at 6:30). Is it possible to put the steak in at lunch and have it go 5-6 hours in the bath or would that be too long? I am not sure how long beef can stay in the bath after it has reached the target temperature without changing the texture of the meat. I'm also open to hear about any ways that you are using your sous vide to minimize the stress of busy weeknight dinner.

Thanks!

[Anonymous Modernist 18404]

As a follow up question/comment. We normally buy steaks in bulk so many of our steaks are frozen. I know that you can cook them sous vide from a frozen, would that be a way to cook them for a week night dinner that I'm starting at lunch? Are there any food quality or safety concerns that I should take into consideration?

[Anonymous Modernist 310]

It depend on the temperature where you cook your steak. With 2" steaks you don't have time to cook it at night. It should take about 3 hours from the fridge or 5.5 if you start frozen. There should be no problem starting it at lunch. If you cook at 54C or more there should be no concerns about safety as long as you don't overcrowd your bath.

Good luck

Louis-Frederic

[Anonymous Modernist 18404]

Thank you so much!!