Who here has used a sous vide machine

dtc said

He's offering the theory that room temp lets it cook more evenly. I've never heard anyone say this and it makes no sense.

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That was always the reason I heard for the room temp steak. It was about using SUPER high heat to cook your steak without the outside burning before you could get the center past rare. The theory was that if the center was already warm it was easier to control the temp. I'm not surprised that's the hypothesis he was trying to disprove as it's definitely a widespread theory.