Originally Posted by Andy M.
This would result in two steaks cooked to exactly the same level of doneness. Leaving mat in the water longer won't cook it to more doneness, it will keep it at the same temp.
Right, I think I'd try both Steaks cooked to Mid-Rare and then just sear DH's share longer than mine to get it closer to Medium for his taste.
As to having to cover the Pot so as not to lose too much water to evaporation, I meant say I don't think that that would play too much into the Proteins staying submerged long enough, say the 1-2 hours.
What do you think of the cover/no cover idea?