Cooking steak differently

[edgehill]

Originally Posted by RandallZ

For the past coupla years, I've been cooking most meat, fowl, and fish sous vide. Just like the best-of-the-best restaurants. Perfectly done every time, and can make really tough cuts as buttery as tenderloin.

I've thought of going that route. Do you have a home made setup or did you buy a machine?