Quote:
Originally Posted by DiapDealer
165°?? I are trying to murder it or cook it? 
130° all the way through for a couple of hours is my medium-rare from edge to edge. Then a quick sear after everything else is ready. THAT's the beauty of sous vide for me. You can't overcook the steaks (not easily anyway). They will happily stay a perfect medium-rare (or medium, medium-well) for several hours while you prepare the rest of the meal. |
Oops, yeah, I confused rare with well done. A medium rare steak is "well done".