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the times are primarily based on the thickness of the cut of meat and whether you are aiming to pasteurize the product or not. Doubling the thickness of a steak can result in a tripling of cook time. Sousvide cooking is based on equilibration of temperature of the meat being cooked to the outside water temp which can be precisely set. The reason it takes a lot more time than grilling a steak is because on a grill you are using outside temps of 600-1200F in order to reach the same 129F on the inside of the steak. For grilled steaks, this results in (if you are lucky) the middle of the steak at 129F and perhaps well done toward the edge of the steak. Sousvide lets you get med-rare 129 from edge to edge, but you gotta let enough time go by so that the whole steak gets to the same temp.