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@owl
I sous vide'd my first steaks last night. Used a saucepan wrapped in a couple of towels for insulation, and was amazed at how little the temp dropped - checked back in every 10 minutes or so and was never more than 2/3 degrees below the required 130. Cooked 2 onglet (hanger) steaks, one big rump and a skirt steak. Just cooked them in freezer bags with air displaced by dipping them in water up to the seal and then closing. Seasoned and added some thyme and garlic to the bag. Left in the water for over an hour, with a very quick sear on blisteringly hot griddle at the end. Absolutely insane - the steaks were cooked to perfection, rosy pink in the middle, got a nice crust on the edge. Didn't 'leak' any juices when sliced, and definitely more intensely beefy. The 'cheaper' steaks were particularly revelatory, just as soft and juicy but the flavours were incredible. Will definitely be doing this again...