I tire somewhat of that sort of joke. Personal preference is just that, personal. There is no shame in someone having a preference that is different to yours. Let us have no ‘myoglobin shaming’ here.
@Louise_Giguere, there is no reason at all why you can’t achieve your desire of medium rare for you and well done for your husband with one Anova. All it takes is a bit of planning.
There are a couple of ways it can be achieved:
Option 1: Cook your husband’s steak for an hour at the higher temperature. You’ll then need to cool off the water bath with some ice to bring the temperature rapidly down to what is required for your own steak. When the temperature is low enough, drop your steak into the bath and cook for your desired time which is most commonly 2 hours. When you are ready to finish the steaks dry well and sear and serve.
Option 2: Cook both steaks to the medium rare for the full duration. When time comes for finishing dry both steaks and work on his steak first. It will require a bit more cooking during the searing process to bring it up to his desired done-ness. Yours can be seared and served as normal.
Here is a very interesting post from one of our members who has A LOT of professional kitchen experience. While, in this post, he is talking about finishing a roast to various degrees of done-ness a lot of the information will apply to you during your sous vide cooking journey.
Good luck.