overcooked sirloin steak

In the General Sous Vide Questions Forum
Help. I just used my new SVS demi and cooked an approximately 3/4 to1" sirloin steak for 2 hrs. at 133 F. It came out medium (barely). It was tender and juicy, but not medium rare. I have manually cooked sous vide filet mignon and sirloin at about 132 to 138 F and they came out perfectly pink all the way through. Consistently. That is what sold me on sou vide. So I splurged on SVS demi expecting the same results without the continuous monitoring. Disappointing. Does anyone have any suggestions on what happened? Thanks.

2 Replies So Far

meaning, it came out grey or brown, and not pink?

my only thought is to check the water temp.

my SVS definitely is inaccurate in terms of its temp readout and target.
I check the water with a Thermopen and adjust accordingly... but in most in most ranges where I use it, it runs 4-5 degree F hotter than it says it is.

If you're cooking at 140+ instead of 133, you might well see it as "medium"
Thanks for answering. Yes, it did occur to me to verify the set temp. with separate thermometer. In fact, I had intended to do when the demi arrived before I cooked anything. But, I got overanxious and forgot. So, thanks for the suggestion. And the steak was just a little pink in the very center. Thanks again weedy.

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