Sous vide

[jonumberone]

Originally Posted by pnoon

Another question about the process.

If I am doing steaks for a party of say 4 and 2 want their steaks medium and 2 want their steaks rare, what is the best approach for doing this?

I came up with an idea of doing the medium steaks at the higher temp first. Then, in cooler water, cook the rare steaks while at the same time keeping the medium steaks warm but not cooking them further. Finishing with a sear all at once.

Thoughts?

Peter, I would cook all the steaks rare. Then the two steaks I wanted medium, I would just sear off longer in cast iron or on the grill to bring them up to temp.