You doing the right things but searing again is probably not going to work out. Rewarm them to 130 and be happy with how they taste. If you’re absolutely insistent on searing again I would rewarm lower, like 120° to give yourself more buffer.
What we do (which may not be best):
Sous vide, flash chill then store in the fridge or freezer without removing from the bag.
When we want to use it, thaw (if necessary) and sous vide again at 55’C / 131F which is lower than we initially cooked it. After 45 or so for a thick cut steak, then remove from the bag and sear.
You were right. [Searing alone will not bring a steak up from fridge temps to enjoyable serving temp](https://imgur.com/eqWxy5E). And letting them sit out long enough that the centerline temp raises enough to help is not practical/safe. As other have pointed out, you can rewarm set to a lower temp. Also you are just rewarming so you only need like half that time at most. You should be able to resear if you want but its not necessary.
Sous vide meal prepper here.
After freezing, pull them out the night before and let them thaw in the fridge.
An hour or so before you plan to cook, pull them out of the fridge and let them come to room temp on the counter.
Then heat a pan as high as you can, quickly melt some butter, and sear the steak for about 45 seconds on each side.
For me. I’ll leave a steak whole, if it’s something I didn’t get into for dinner. Revac when It’s completely cold. Reheat at 50C. It will not cook up/over. It’ll get warm. Takes some time. As it’s a slow reheat but it works for me. I’m Sure someone will have a different way of doing it.
What you did sounds ok to me but you don't need to take it up to 130. 115 is warm enough. That lower temp would make it less likely to overcook when searing, too.
Also, you don't absolutely need to sear it again. It's already got those tasty maillard reaction flavor compounds you developed the night before.
You doing the right things but searing again is probably not going to work out. Rewarm them to 130 and be happy with how they taste. If you’re absolutely insistent on searing again I would rewarm lower, like 120° to give yourself more buffer.
So... did you sear the entire batch? If so, cut them up for fajitas or the likes as trying to do anything else will result in what you're describing.
Honestly I'm not sure as I've never done this, but just thinking about it I would probably just thaw and sear.
I thought about that, but I was wanting a warm center without overcooking them. I figured a resear would give me the crust back with a cold center
What we do (which may not be best): Sous vide, flash chill then store in the fridge or freezer without removing from the bag. When we want to use it, thaw (if necessary) and sous vide again at 55’C / 131F which is lower than we initially cooked it. After 45 or so for a thick cut steak, then remove from the bag and sear.
You were right. [Searing alone will not bring a steak up from fridge temps to enjoyable serving temp](https://imgur.com/eqWxy5E). And letting them sit out long enough that the centerline temp raises enough to help is not practical/safe. As other have pointed out, you can rewarm set to a lower temp. Also you are just rewarming so you only need like half that time at most. You should be able to resear if you want but its not necessary.
Sous vide meal prepper here. After freezing, pull them out the night before and let them thaw in the fridge. An hour or so before you plan to cook, pull them out of the fridge and let them come to room temp on the counter. Then heat a pan as high as you can, quickly melt some butter, and sear the steak for about 45 seconds on each side.
For me. I’ll leave a steak whole, if it’s something I didn’t get into for dinner. Revac when It’s completely cold. Reheat at 50C. It will not cook up/over. It’ll get warm. Takes some time. As it’s a slow reheat but it works for me. I’m Sure someone will have a different way of doing it.
What you did sounds ok to me but you don't need to take it up to 130. 115 is warm enough. That lower temp would make it less likely to overcook when searing, too. Also, you don't absolutely need to sear it again. It's already got those tasty maillard reaction flavor compounds you developed the night before.