Who here has used a sous vide machine

since the 60s, the method had been used for "trash" or not quite-up-to-snuff meats, for tenderizing.

unfortunately the same is still relevant today.

great to cook a piece of meat, then searing. i just don't find it does justice on a great cut of meat. even after a sear, it still seems to lack the "punch" of a great steak.