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. Medium-rare (129☏/54☌): Your steak is still nice and red, but muscle proteins have begun to tighten and firm up.I recommend cooking only very lean, tender cuts, like tenderloin, to rare.

Fat has not yet started to render, so fattier cuts will have a waxy texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Muscle proteins have not started to contract much and will have a slippery, wet texture. Rare sous vide steak (120☏/49☌): Your meat is still nearly raw.

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