Steak That Melts in Your Mouth

I tried something today and it worked out quite well.  My buddy Jason who runs the Pizza Cart here in Cedar was talking to me about steak.  We were talking about ways to cook it and he shared with me a cooking method that I am sure many are familiar with called Sous Vide.  There is a specific machine called the Sous Vide and it is a method of cooking that uses water to cook the meat or vegetable, eggs and even desserts.  We just tried some steak today using one of our warmers.  I brought it to the desired temperature and then I put in two vacuum sealed steaks.  They were frozen.  I had them sit in the water through our lunch rush and then a meeting and finally, two and a half hours later, I cut into them.  The first was a sample steak that we were given that was not the highest quality of meat.  I had cooked others of these before on the char broiler and today's method was much better though the meat was still a lesser quality.  I also cooked up a cut that was referred to as a baseball cut of meat.  It was 8 oz. and it was thick.  Oh, I guess I forgot to mention the reverse searing process.  Once your meat is at temp you take it out of the vacuum sealed bag, season it and then sear the outside.  I wasn't sure what to expect but was pleasantly surprised when I bit into that steak and it melted in my mouth.  It was phenomenal and the color was perfect throughout.  I was truly impressed and I am quite excited about this method and think it can really help us with the dinner menu.  We have been sweating about cooking steaks to perfection and with this method that should not be a problem.  We're going to work on some chicken breasts, fish, eggs and veggies also.  It is fun stuff, easy, and quite delicious.  Lets do round two.