I picked up two NY Strip steaks, about 6 oz each this weekend with the hopes of showing off how awesome my new sous vide circulator (Anova Precision Cooker) with a nice medium-rare steak. I pre-heated my water to 130 degrees, brushed olive oil on the steaks and seasoned them with kosher salt and fresh ground pepper. After that, I vacuum-sealed them (not touching) and submerged them for 2 hours. When they came out, they felt pretty tender, so I seared them in a heavy aluminum pan in hot oil, 30 seconds per side.
They came out OK, but certainly not medium rare. They had the slightest of pink centers, so I would call them medium well to almost well done. I really want to master the art of the steak, so what did I do wrong?