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Sous Vide Steak Safety. The FDA states that beef is safe when it is held at 130Â°F for over 112 minutes, or 140Â°F for over 12 minutes. This is very easy to do with sous vide and the main reason we recommend cooking most beef cuts medium-rare since beef is most tender at that temperature.
Make certain the grill is extremely hot by allowing it to heat for 10 minutes before adding the steaks. Place the meat on the hottest portion of the grill and cook, undisturbed for 7 to 10 minutes per side for rare meat or 8 to 12 minutes for medium-rare.If you'd like the steaks to have cross-hatch marks, turn the meat 30 degrees after the first three to four minutes of cooking time has elapsed for each side.ortunately, you can avoid disappointingly tough, over-cooked porterhouse steaks by understanding the basic precepts of successfully cooking thick steaks on the grill -- how to prepare the meat in advance, how long to cook the cook the steaks and how to correctly judge their doneness.