# Heating 2 steaks for rare and medium **URL:** \ **Category:** General\ **Created:** [January 3, 2018, 9:49am UTC](https://community.anovaculinary.com/t/heating-2-steaks-for-rare-and-medium/12064 "2018-01-03T09:49:28Z")\ **Posts on this page:** 1\ **Showing post:** 2
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 3, 2018, 11:41am UTC](https://community.anovaculinary.com/t/heating-2-steaks-for-rare-and-medium/12064/2 "2018-01-03T11:41:50Z")
Such a common question. It’s been asked here many times. Search would probably turn up several responses. But here is the last response I posted to the last time that question was asked: > [@New to Sous Vide cooking](https://community.anovaculinary.com/t/new-to-sous-vide-cooking/11946/2): > > No, because ‘doneness’ is a factor of temperature. But there are ways around it. There are a couple of ways it can be achieved: Option 1: Cook the more done 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 the second steak into the bath and cook for your desired time which is most commonly 2 hours. When you are ready to fin… --- _[View the full topic](https://community.anovaculinary.com/t/heating-2-steaks-for-rare-and-medium/12064)._