Hey!
Here's a mystery for you. I just cooked two one-inch ribeye steaks sous vide at 58°C (about 136°F). Salted immediately preceding bagging (ziploc, no vacuum sealer, but managed to get as good an air-free bag for each steak as you can without), threw in a slice of butter and had them sit for 100 minutes in the bath.
Due to a previous mishap with ribeye going over and being dry - which I suspected was a result of keeping the steak on the pan too long - I did a test slice on one of the steaks directly after taking it out of the bag and patting it dry. To my confusion, the meat was brown, as you'd expect from a well-done steak. I let it sit for a few minutes, but no blooming or pretty red as I would've expected at 58°C. I double-checked the temperature of the water bath with another thermometer, which confirmed that it was indeed at 58°C. The feel of the steak was medium-rare, but the look was that of well done.
Strangely enough, after searing the steaks I ate the steaks with my wife, and they were very juicy - as juicy as you'd practically expect from a medium-rare steak.
What gives?
