If you own an Egg, you like toys. I just got a new toy called the Sous Vide, and I just ate the most incredible steak I can remember eating. Most of you know that Sous Vide cooking is putting your ingredients into a plastic packet, then vacuum seal it, put it into a precise temperature water bath to cook it. The meal will never get hotter than the temperature you selected, and you can keep it in that water bath for a long time without overcooking. By being vacuum sealed, the nutrients and flavor are preserved. For meat, you can get the internal temperature to your liking without overcooking the crust.
I just cooked a ribeye steak for 5.5 hours at 132 degrees (F) for medium rare. It may be the best steak I can remember tasting..... tender, done to medium rare just right.
Here is the steps I took for cooking, so you can see the sequence. By the way, a Sous Vide cooker doesn't cost any more than a small Egg and should compliment your Eggs very nicely.
Vaccuum seal your meat.
Place in water bath in the Sous Vide machine
Set the temperature on the Sous Vide machine. For medium rare beef, I used 132 degrees.
After 5.5 hours, remove it from the bath. The outsides look grey. They need to be seared. Take them to your Egg for searing.
Now, it looks like a regular steak.
I am telling you. This was one fantastic steak !!!!!!
Dripping Springs, Texas.
Just west of Austintatious