Overview
Carne asada is a Mexican and Latin American grilled beef dish featuring thin-cut steak marinated in lime, garlic, and cilantro. Sous vide ensures perfectly cooked meat from edge to edge, while a quick sear on a screaming-hot grill or cast iron creates the charred exterior that defines great carne asada.
Core Time & Temperature
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Medium-Rare | 130°–135°F | 2–3 h | 6 h |
| Medium | 135°–140°F | 2–3 h | 6 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
Food Safety Notes
For beef cooked below 145°F / 63°C, pasteurization occurs through sustained heat over time. Cooking at 130°–140°F for 2–3 h achieves pasteurization. Always sear the exterior to eliminate surface pathogens. Always sear the exterior in a ripping-hot pan or grill to eliminate surface pathogens. Serve immediately.
See our food safety guide.
Texture Profiles
- 130°–135°FMedium-Rare
- Pink center with maximum juiciness and tenderness. The traditional doneness for carne asada - tender enough to bite through in tacos while maintaining beefy flavor.
- 135°–140°FMedium
- Light pink center with slightly firmer texture. Still juicy but with more structure - good for those who prefer less pink in their beef.
Prep & Bagging
- Prepare marinade with lime juice, garlic, cilantro, and spices (Orange juice optional for sweeter flavor)
- Marinate steak for 2–8 h in refrigerator (Reserve some fresh marinade for finishing)
- Remove from marinade and transfer to bag with 2–3 tbsp marinade (Too much liquid dilutes flavor)
- Vacuum seal or use water displacement method
- Ensure meat is fully submerged in water bath
Finishing & Searing
- Remove steak from bag and pat completely dry
- Heat grill or cast iron skillet over highest heat
- Sear without moving for 45–60 sec per side
- Transfer to cutting board and rest 5 min
- Slice thin against the grain
- Drizzle with reserved fresh marinade or lime juice
- Serve immediately