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Need advice on how to sous-vide steak to different temps

CarNut | Dec 25, 201407:02 PM

So I'm making dinner in January for 4 people - one likes her steak medium-well, two like medium-rare, and one likes rare.

My plan is to get the water to 150 degrees (medium-well) and then cook the one steak for 1 hour. Take it out, put it in a ice water bath and then in the fridge, and then do the same to the two steaks but at 130 degrees (medium-rare).

Finally, I'll get the water to 120 degrees (rare), put in the last steak for 30 minutes, and then put back in the other three steaks and leave them all in for about 30 minutes. Then take them all out, sear and serve.

Thoughts? Comments? Advice?

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