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Wouldn't "as rare as possible" mean getting the steak to room temperature and then just searing? I always assumed the sous vide was more useful for those who li
by carlob 5y ago
Wouldn't "as rare as possible" mean getting the steak to room temperature and then just searing? I always assumed the sous vide was more useful for those who liked their steaks more cooked.
- dagw 5y agoPretty much. A bleu steak is around 30 degrees internal temperature and really doesn't gain much from sous vide. Sous vide really only comes it its own for internal temperatures above 41-42 deg c. The advantage (compared to just searing/grilling) is that you can hold the steak at that point for longer, giving the protein more time to denature.