OK you Sous Vide heads, got a question.
Got an Standing rib roast for Xmas, cut into cowboy steaks and cooking it for the family tomorrow night.
Gonna do 4 hours @131 then under the broiler till seared.
The dilemma is that half the family likes Medium Rare and the other half likes Medium Well.
So I am gonna pull half @ 131 and them turn the Anova up to 145.
My question is how long @ 145? Once it reaches temps will the steak be Medium Well?
Thank In Advance.