I love my sous vide! Best, most perfect steaks ever. But it takes time. Depending on the thickness you can do steaks in an hour. It is really hard to overcook. The same steak can be left in for 3-4 hours and not get overcooked only more tender. I have done pork chops and they are the juiciest I have ever had. One thing about cooking pork throw out the old rule about cooking until all the pinkness is gone. It does not apply to Sous vide. Unless you opt for well done, medium will still have a pink but that is ok because it will reach the correct temp all the way through if done correctly and for the right amount of time. With Sous vide it is all about the temp through out the piece of meat I would not Sous vide pork to well done it kind of defeats the purpose. One word of caution you do need to pay attention to safe handling practices for meats especially when it comes to cooling and refridgerating. Most people serve right from the sous vide after searing. However I have pre cooked steaks for later in the day refrigerated them and then thrown them on the grill for quick and perfectly cooked steaks. You need to ice bath them to chill them quickly before refridgerating.

I am not familiar with the Sous Vide method of cooking but want to point out I also cooked two beautiful Ribeye steaks just last night. Seven minutes on each side under a broiler turned out two of the best steaks I have had in a long time too. Cooked to perfection, tender and very tasteful without the extra added effort of browning them on an electric grill or waiting 2 1/2 hours to be done. Fourteen minutes to perfection. Yum!!

While I am definitely not against however you choose to cook I just can't see any advantages in your method over mine. But that is how life goes with choices isn't it.

Dennis

I am not familiar with the Sous Vide method of cooking but want to point out I also cooked two beautiful Ribeye steaks just last night. Seven minutes on each side under a broiler turned out two of the best steaks I have had in a long time too. Cooked to perfection, tender and very tasteful without the extra added effort of browning them on an electric grill or waiting 2 1/2 hours to be done. Fourteen minutes to perfection. Yum!!

While I am definitely not against however you choose to cook I just can't see any advantages in your method over mine. But that is how life goes with choices isn't it.

Dennis

I love my sous vide! Best, most perfect steaks ever. But it takes time. Depending on the thickness you can do steaks in an hour. It is really hard to overcook. The same steak can be left in for 3-4 hours and not get overcooked only more tender. I have done pork chops and they are the juiciest I have ever had. One thing about cooking pork throw out the old rule about cooking until all the pinkness is gone. It does not apply to Sous vide. Unless you opt for well done, medium will still have a pink but that is ok because it will reach the correct temp all the way through if done correctly and for the right amount of time. With Sous vide it is all about the temp through out the piece of meat I would not Sous vide pork to well done it kind of defeats the purpose. One word of caution you do need to pay attention to safe handling practices for meats especially when it comes to cooling and refridgerating. Most people serve right from the sous vide after searing. However I have pre cooked steaks for later in the day refrigerated them and then thrown them on the grill for quick and perfectly cooked steaks. You need to ice bath them to chill them quickly before refridgerating.