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Message: [QUOTE="UconnFanNVa, post: 3577870, member: 5187"] Most people suck at cooking steak! Without cooking the steak with a probe most people can't tell when a steak has reached the right temp especially thick cut ones. Even with a probe I bet most people wouldn't know when to pull a steak to reach the temp they wanted. Outside of that, using sous vide can produce textures that you can't get from other methods of cooking from my experience. Where sous vide is lacking to me is when compared to smoking meat or cooking over charcoal. Crust isn't a problem to me with a crazy hot cast iron skillet. I definitely get that it's not for everyone though. Not everyone wants to cook in plastic or wait 1+ hours to cook a steak. [/QUOTE]