Just grill or pan-roast until it's as done as you like it. However, there is no real reason to use a sous vide precision technique if you like your steak well-done. Well-done sous vide steak (156☏/69☌+): I get it.If you must have your meat cooked medium-well, I suggest using very rich cuts, like short rib, skirt steak, or hanger, which suffer less than finely textured cuts, like ribeye, strip, or tenderloin. At this point, you've lost nearly six times as much juice as a rare steak, and the meat has a distinctly cottony, grainy texture that no amount of excess lubricating fat can disguise. Medium-well sous vide steak (145☏/63☌): Your steak is well on its way to dryness.I recommend cooking very fatty or coarse pieces of beef to the cooler side of medium. Coarsely textured cuts, like hanger, skirt, and flap meat, also become firm and juicy at this stage. With a well-marbled piece of beef, however, the rendering, softened fat should more than make up for this extra juice loss. Medium sous vide steak (135☏/57☌): Your steak is a rosy pink throughout and has lost about four times more juices than a rare steak.I recommend medium-rare for all types of steaks, though steaks particularly high in fat benefit from being taken closer to medium. Medium-rare steaks have a cleaner bite to them: Instead of muscle fibrils mushing and slipping past each other, as they do with very rare steaks, they cut more easily between your teeth. You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness.
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