If you put steak in water held at 130F it would constitute a gross violation of the first law of thermodynamics for you to heat your steak even to 131F. Third, the whole steak is medium rare/medium/practically-ruined-but-if-you-like-medium-well-its-your-steak-so-I-guess-you-have-the-right rather than just the center. Its not necessary to overcook an encroaching ring of beef in order to get enough energy to the middle to achieve the right temperature. The steak will have a uniform texture. Since there are so many advantages to sous vide cooking, why isnt it more common? The answer is price.

... […]