[spring water]

Lets sous vide (not sure if that can be used as a verb, but Ive committed worse grammatical atrocities so its staying) up some meat. Cooler Cooked Steak - 1 decently thick sealable plastic bag per steak - at least 2 qts. of water - a cooler that can hold at least 2 qts. Water - an instant read thermometer - a kettle and a source of heat - a small butane torch Per Lopez-Alt, the internal temperature to shoot for is 120F for rare, 130F for medium rare, and 140 for medium. I prefer my steaks cooked medium rare and will be explaining things with that temperature in mind. If you prefer yours more or less cooked, adjust as needed. First thing you need to do is get the water to the right temp. Yours may go higher, but my tap water maxed out at 121F. In order to bridge the gap to 135F (remember that the water will lose 3-5 degrees when the meat is added) I put around 2 qts. of maxed out tap water into the cooler, boiled a kettle and added a bit, stirred, measured the temp, added a bit, stirred, measured the temp, etc.

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