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Message: [QUOTE="August_West, post: 3583311, member: 1047"] You don’t NEED sous vide for anything. It’s just a useful cooking tool. It helps people who otherwise don’t have classic cooking/grilling skills down, that’s a good thing. Especially for steak.Not criticizing but not needed. But I don’t doubt it’s helped 90% of people who butchered good steaks in the past on the grill not butcher them any longer. On steaks what is the benchmark of good steak cooking ? It really boils down to one thing. Even cooking throughout. Edge to edge. The sign of a butchered steak is when the inside edges are more cooked than the center. We’ve all seen it a million times. We’ve all done it a million times. Sous vide with a last minute sear is a simple solution for that. but again it’s not the end all be all. I maintain that a properly cooked good steak over fire is better than sousvide /sear . Provided you know how to get that end to end consistency on a grill. here’s an example. This is a blackened Cajun filet On a BGE at 900 degrees. Cut open to see the consistency from edge to edge. Also notice by choice the Cajun spice crust I was able to achieve with it. You couldn’t do that with sousvide/ sear. Because you’d give up either the end to end consistency or the amount of sear needed to achieve that bark. [ATTACH type="full"]55409[/ATTACH] [/QUOTE]