The whole point is that temperature of the medium is unrelated to the temperature of the food. A raw steak is a steak that reaches UPTO temerature X (about 55C

The whole point is that temperature of the medium is unrelated to the temperature of the food. A raw steak is a steak that reaches UPTO temerature X (about 55C I think) during the cookieng. So you can put it into a low temp cooking device for an hour on 55C or you can throw it onto a 200C owen and leave it there just enough time for it to heat upto 55C. If you miss this 55C point and it heats upto 60C it wont be raw anymore. After all: "The entire range of steak doneness, from rare to well-done, is only a matter of 14°C (25°F)" (http://www.cookingissues.com/primers/sous-vide/part-i-introduction-to-low-temperature-cooking-and-sous-vide/ http://www.cookingissues.com/primers/sous-vide/part-i-introd...)