8, many people appear to have there own preferred temperatures for the named degrees of doneness which is probably why restaurant grill cooks have such abbreviated life spans.
You've kept your personal doneness temperatures a secret.
Mine are 140F and 130F respectively which are the generally accepted temperatures used by the hospitality industry.
You have also not disclosed the thickness of your steaks which determines cooking times and regrettably this cat doesn't possess any para-normal powers to discover them.
You won't go too far wrong if you cook your steaks in preheated water according to the following schedule:
1-inch thick, - 1 1/4 hour
1-1/2 inch thick, - 2 hours
2-inches thick, - 3 1/2 hours.
You can interpolate times for in-between those thicknesses, but i want you to be aware time doesn't increase with thickness in a linear relationship. That will become more important to you if you SV cook roasts where the outcomes are particularly impressive and satisfying.
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