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[QUOTE="ColchVEGAS, post: 3578225, member: 8908"]
Filet are good but very overrated in my opinion.  Anytime you have to wrap a steak in bacon or something else to get flavor misses the mark with me. They do have their place though.

Give me a ribeye, skirt, or hanger steak over a filet any day.  Do not let them get past medium rare, especially on the skirt or hanger.

I usually buy a 20 lb ribeye roast and cut it in to my own steaks. Usually leave an 8-10 lb roast in place to sous vide for Easter every year.

I sous vide a good amount of the time, but do not need it to cook a great steak. Cast iron pans and charcoal grills alone can get the job done.

As somebody else mentioned before I think you would be very surprised how many steakhouses use a sous vide...not even just steakhouses but restaurants in general. I have friend that worked for a very well known food distributor and he is the reason I bought the sous vide.  He let me in on the secret that the far majority of the accounts he handled used a sous vide in the restaurant.
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