SOUS VIDE STEAK ANOVA RECIPES

Rack of lamb isn't cheap, so it's understandable that cooking it can be even more nerve-wracking than cooking a pricey steak. What's more, lamb tends to be leaner and smaller than a steak, which means that it's even more susceptible to accidental overcooking. All of this makes it an ideal candidate for cooking sous vide, which makes overcooking nearly impossible and perfectly edge-to-edge medium-rare results the norm.Temperature and Timing Charts for Lamb RackSmaller New Zealand and Australian lamb needs only around 45 minutes to cook at a minimum. Larger American lamb should be cooked for a minimum of 1 hour. Lamb rack cooked under 130°F / 54.4ºC should not be cooked longer than two-and-a-half hours at a time for food safety reasons.Very Rare to Rare115°F / 46°C to 124°F / 51°C       1 to 2 1/2 hoursMedium-rare125°F / 52°C to 134°F / 57°C    1 to 4 hours (2 1/2 hours max if under 130°F / 54°C)Medium135°F / 57°C to 144°F / 62°C   1 to 4 hoursMedium-well145°F / 63°C to 154°F / 67°C      1 to 4 hoursWell done 155°F / 69°C and up        1 to 4 hours

Provided by J. Kenji López-Alt

Total Time 01 hours 00 minutes

Prep Time 030 minutes

Yield Ingredients for 4

Number Of Ingredients 5

• Ingredients

Get that edge to edge perfection you've always seeked with Anova. Turn steak into something special, and wow a crowd when they sit down to dine on the best cut of beef ever. Ryan's steak was a massive one, weighing nearly 3 lbs and almost 3 inches thick. If your steak is thinner, an inch or two, feel free to cut the cook time down to 2-3 hours!

Provided by Ryan Wiebe

Total Time 05 hours 00 minutes

Prep Time 005 minutes

Yield Ingredients for 4

Number Of Ingredients 4

• Ingredients