# First time user seeking advice.
**URL:** https://community.anovaculinary.com/t/first-time-user-seeking-advice/7942
**Category:** First Cook Essentials
**Created:** [June 28, 2017, 12:43pm UTC](https://community.anovaculinary.com/t/first-time-user-seeking-advice/7942 "2017-06-28T12:43:39Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@Brandon\_Vu](https://community.anovaculinary.com/u/Brandon_Vu)
#### Post date: [June 28, 2017, 12:43pm UTC](https://community.anovaculinary.com/t/first-time-user-seeking-advice/7942/1 "2017-06-28T12:43:39Z")
Hi, so I’m planning to make Carne Asada. I will use about 5-6 lbs of flank steak. Does anyone have any advice of what the optimal temperature and time for a medium rare cooked? Thanks in advance.
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### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [June 28, 2017, 3:00pm UTC](https://community.anovaculinary.com/t/first-time-user-seeking-advice/7942/2 "2017-06-28T15:00:03Z")
Try to avoid overlapping it in the bag, 132F for an hour or two (flank is pretty thin), maybe 2 hours if you overlap it. Then pull it out, pat it dry with paper towels, season it and then sear it.
Here’s a more in-depth article
> **[Sous Vide Steak Guide | The Food Lab](https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak)**
>
> Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time. This guide covers everything you need to know, from temperature guidelines to FAQs to searing and serving tips.
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### Author:  [@Brandon\_Vu](https://community.anovaculinary.com/u/Brandon_Vu)
#### Post date: [June 28, 2017, 10:23pm UTC](https://community.anovaculinary.com/t/first-time-user-seeking-advice/7942/3 "2017-06-28T22:23:03Z")
Thanks very much, good read!