Pretty 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 inte

Pretty 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.