Cooking steak to med rare, med, and well done all in the same bath.

In the Modernist Techniques Forum
In serving steak to a small crowd whose degree of doneness vary, would this work? Remove the med rare steaks at set time and temperature, up the bath temperature to the medium range for (?) amount of time and remove, and lastly up the temperature to well done, time (?). I know well done is not even in the sous vide dictionary, but I have some family members who would have it no other way. Thanks!


1 Reply So Far

That would work as a decent method. Usually when I'm serving steaks to a group I'll cook them all medium rare (or rare) and then just cook the others longer during the searing stage. I've found it to be a little more convenient for me than changing the temperature of the bath.


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