Sorry for the confusion guys. In my rushing to do too many things at once, I forgot to add the time I allowed it to cook in the bath. - So yes, the temp used was set at 145F, based off the booklet that came with it. (Plus I bumped it up just 5 degrees more than the suggested 140, since the wife likes her steak more well done) And according to time suggestions, it stated a recommended cooking time of 2-3 hrs.?Which also appears to be the set recommendation for most things in the book as well? (Not knowing what would be best, I kept mine in for 2.5 hrs.) So I was saying I figured to try half that, (75 min.) and maybe just check it every 15-20 minutes or so? Or is this incorrect? (Remember, I’m new at using the Sous Vide cooking method too, so was thinking the longer it stay in, the longer it cooked through?) Though I do like well done on the outside, I do like to keep it somewhat pink on the inside, to help keep it from drying out. But we always used to do well done for the most part, but the booklet that came with it, appears to only stay around the Medium/Rare to Medium area range.
Again the meat was indeed cooked all the way through, but like I said, not pink at all? And no @MiKetoAF, I could not find our thermometer at the time, but do actually remembering mention this to my wife as well. Because I thought the Medium setting should have shown some pink still? Unless my bumping it up to 145 instead did this? But since I couldn’t locate it, I could only assume the temp shown on the device was correct?
Here’s the booklet that came with it…
And an example of recommended Temps and Times shown in the book. (Which again, seems to be same for a lot of the steaks, with only a few exceptions. They don’t show any Temps/Times for anything else, but MR & M.
Thanks again guys, I will check back shortly. Hopefully I clarified this a little better this time.