Cooking steaks Sous Vide

kent7854_51459

My wife and I both love how steak tastes after I cook it Sous Vide. The only issue we run into is what temperature we like our steaks cooked too.

I like mine in the medium rare area and she likes her's medium well, or maybe even higher. Definitely no pink on hers.

Generally the way I handle this is to just do a much longer post searing on hers. Unfortunately this helps defeat a big benefit of the Sous Vide.

Is it OK if I were too start the water bath at the temperature for medium well and cook her steak for about an hour and then drop the temperature to medium rare and then put my steak in and continue to cook the two of them for the desired time?

Would this give me one steak at medium rare and then one steak at well done that has just been kept warm for a few extra hours?

Or would I run into a problem?

tshewman

Depends on the thickness of the steak and how "medium" she likes it. There's a couple of considerations. If cooking hers first and then yours, it will still take another 30 +/- minutes or so (again depends on thickness) to bring yours to MR (without addressing pasturization). Perhaps consider doing a few of Medium ++ for her next time, so that in the future while you're cooking yours you're essentially warning hers.

Over all, you're initial strtegy is fine, and you'll simply have to figure out what works best for you. FWIW.