How To Cook Sous Vide Shoulder Center Steak
Shoulder Center Steak is a tender cut of beef, mostly comprised of protein and fat. As a result, shoulder center steak is best cooked by bringing it up to your desired temperature, but not letting it cook for an extended period of time.
Traditionally, cooking techniques like grilling or sauteing are used to cook tender cuts of beef, like shoulder center steak. This allows shoulder center steak to be cooked to the full range of temperatures, from rare to well done. Sous vide's primary benefit for this type of cut is that it can produce edge-to-edge consistency of doneness. If you like your shoulder center steak medium, you don't need to have a range of doneness from medium well at the edges to medium in the center.
Our advice with Shoulder Center Steak is to cook it at a temperature you like and not to exceed a couple of hours (depending on the thickness of the cut). The goal is to bring the beef up to the temperature you want.
Sous Vide Shoulder Center Steak Recipe/Time
The most simple way of preparing shoulder center steak is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the shoulder center steak into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the shoulder center steak from the bag
Sous Vide Shoulder Center Steak Temperature Chart
| Rare: | 125-130°F |
| Medium Rare: | 131-139°F |
| Medium: | 140-149°F |
| Medium Well: | 150-155°F |
| Well: | 156+°F |
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