Want to buy a sous vide but slight issue

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Does this mean I have to buy 2x sous vide

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No.

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or are there settings/ timers that let you do both at same time?

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Also no.


Two options... you can pull yours out and let it rest, then jack up the sous vide to her temp, pull them and sear them. The middle of your steak won't cool down enough to matter.

Or, you can pull them both at medium rare and throw hers in on broil for a few minutes per side to get it to well done, pull it out and then sear yours.

Also a decent chance that she'll enjoy a medium or medium well steak more when it's done sous vide and the center is a consistent temp.

Reverse sear your steaks using a temp probe pull the lesser rare one first and place the probe into the one that's going longer

Use your sous vide for pork chops, chicken, etc that you'll cook the same temp

My protocol with two different temperatures is to do the first at the higher temperature for an hour, then set the sous vide to the lower temperature and put the other steaks in at this point. Sous vide won't change the texture of your steak as long as you don't go over 4 hours, once the hers steak has hit the internal you want, there isn't any harm in resting it in the lower bath temp.

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Want to buy a sous vide but slight issue

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You're not gay?

Don't say that she actually did microwave a steak I cooked for her

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Two options... you can pull yours out and let it rest, then jack up the sous vide to her temp, pull them and sear them. The middle of your steak won't cool down enough to matter. Or, you can pull them both at medium rare and throw hers in on broil for a few minutes per side to get it to well done, pull it out and then sear yours.

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Actually, there is a third option which I would recommend. Cook Wifey's steak to her target temp of well done. Keeping her steak in there, lower the temp to your medium, perhaps adding some ice or cold water to get the temperature down faster. when the bath gets down to your medium, plop yours in. Hers will still be well done and ready to sear at the same time.

I do this with turkey pieces as well. The thighs go in at a higher temp, the temp is reduced, then the breasts go in. Vegetables cook at a higher temp, so the same principal can be utilized. Veggies at a higher temp, then meat or whatever.

Also, Asians like their steaks well done? You must be hanging around a different group of Asians than I do.