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OK- My nephew showed up tonight for a few pops and to get fed (smart boy) so tonight I'm doing Three 2" thick CAB Ribeyes in the Sous Vide and will finish with a hard sear on the egg. Should be good. I'll post pics.
With Sous Vide, you cook under vacuum in "food saver" bags until at your desired temp then hard sear to finish. Pretty cool way to cook. You can leave a steak in for 6-8 hours and it never over cooks (the water temp is precise and holds foods at their ready temp for many hours without over cooking). Then you add flavor by (in tonight's case) seasoning and hard searing on the egg.
Keep you posted.
Keeping it Weird in the ATX