Sous vide

[T.G]

Originally Posted by CigarNut

Got a question: I need to cook 3 steaks medium-rare and one medium. I cook my medium rare steaks at 129 degrees and the medium at 135 degrees -- all for an hour.

I was thinking that I would cook the medium rare steaks first, then take them out of the bath and heat the bath up to 135 and then cook the medium steak. This means that the MR steaks will sit out (in their bags) for a bit over an hour and I don't know if that's OK. And, I'm loath to refrigerate the MR steaks as they may not heat up enough from the quick sear...

Is there a better way to do this?

Set the temp for the medium steak. Cook it first.

Add ice to drop the bath temp to what is appropriate for the rare steak.

Toss in the raw steaks that are desired to be served rare.

Mark the bag of the medium steak, toss it in too. It won't cook any more since the temp is lower than it was cooked at, but it will stay warm.

Pull all the steaks out at once, dry, season and sear.