But how do you heat the steaks back up to the lowest temp - in the SV. If so doesn't that take considerable time? Do you use a zip lock bag so you can probe for temp?
No. You don't need to probe for temp because the temp will never go above the water temp. Reheating in the SV takes about 30 mins.
Don't remove the steaks from the bag they were cooked in. If you DO ice them (and you don't need to unless using much later), just remove them once cooked, ice them, refrigerate etc all in the same vacuum sealed bag
I believe anyone using sous vide should be familiar with Daniel Baldwins website.
His section on food safety also has pasteurization tables for various proteins and is a must read:
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