Different Doneness

[johnnytex]

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.

 

[icebob]

Just cook burgers for the one that want well done! But seriously, I would keep the ones at 131 f in the water bath, take the ones that you want med well out, heat the oven to about 300f, cook til about 145/150f and reverse sear both doneness at the same time.... Hope this help