Sous Vide cooking method.

if you are only warming them for a short time (hour or so), that's fine.

"sous vide" is "under vacuum", and the real deal is to vacuum seal the food and heat in a closely monitored system at pasteurizing temps for many long hours.  the vacuum helps ensure bacteria don't grow rampantly, because you would essentially be putting bacteria in an ideal environment for exponential growth. 

the lower the temp, the longer you need to let it go in order to make sure you kill off bacteria

hot tubbing is not sous vide.  looks a lot like it, but you aren't going to be getting the major change in texture that sous vide cooking is gunning for.

you WILL get a major boost in they way the steak ends up, done uniformly across the whole steak, rather than overcooked ion the exterior.

T-rex, X-ert, and hot-tubbing all have the same purpose: break the cook into two parts; warming the meat in general to a uniform temp, and searing. 

i just do the steak in a ziploc bag, submerged (airless) in hot tapwater for about as loing as it takes the egg to hit temp.

goes like this: steak in the ziploc, run a bowl of hot tapwater and set the steak in it.

go light the egg. back inside, check the water. dump it out and refresh with more hot water.  prep some veggies. grill at temp, toss on the steak and cook it (sear) to finish.  effort involved: minimal.

for a simple steak cook, just to take the chill off the fillet, there's no need for thermometers or self-stirring machines, crock-pots or anything. 

but i have a friend who sous vides the stuff for a good long while.  the stirring and temp control is critical for that. some folks hold steaks for many hours pinned at 120-130... you definitely want controls for that

yeah. it'll work. although you'll often hear about 'slow roasting'.  going at 225-250 until it is at your desired temp will yield a calmer cook, where the 'doneness' is more even across the meat.

that's all these techniques are trying to do: cook the meat to desired temp without overcooking the exterior

whole tenderloins are so narrow that they don't take long to get to temp by roasting, so i usually sear.  doesn't matter whether before or after. after is easier i think, because you can crank it up easier than dial it down (like you'd have to if searing first, then slow roasting)

a bigger roast like prime rib i just do at 250 now.  no sear required. most of them have a layer of fat, and i don't think they benefit from a sear, because the fat burns.  if you roast, that fat will crisp up. and since it takes longer to get to temp than a smaller tenderloin, you have enough tie to develop a crust.

tenderloin has no layer of fat, and takes a sear well.

I watched the sous vide videos, very interesting. I don't plan to buy one but i will continue hot tubbing. I never knew about hot tubbing until I read a post last summer after buying my 1st egg. I find it very easy and effective and it is part of my cooking.

All good points except one caveat: the food savers and their kind do not take all the oxygen out of the package. There are atmospheric levels of oxygen so the same rules apply to zip lock or food saver bags. The cryo machines that allow for foods to be cooked sans oxygen are $3500 and not normally used for sous vide cooking at home.

Didn't say it negated anything. Just want people to know that it's not safe to cook below 140 for over 4 hrs in home sous vide or hot tubbing.