Is it as incredible as they claim it to be?
Did you have it made by a restaurant or in your own home?
I make sous vide steaks at home. They’re the best steaks I’ve ever made.
I’ve done T-bones in my sous vide cooker once or twice. They’re the best I’ve been able to make steak at home.
It’s a great method (of course, you need to follow up the sous vide cook with a high heat sear.)
I have made it a few times. For me, the results from the sous vide is pretty comparable to the reverse sear, and it requires a lot more planning ahead. If you start with a nice piece of rib-eye and a working thermometer, it’s hard to go wrong.
I do sous vide when my wife isn’t home. It’s pretty good for steak. I’m not quite convinced awesome beyond belief, but it’s *consistently *good. I need to do this more. Rack of Lamb is on the list. The thing about sous vide is that it is consistent and repeatable. There is a huge window of time when the steak is ready, and all you need to do is sear it. I really like this part. Get the meat in and going, and then you have a couple of hour window to pull it out and sear.
I use the anovadevice, which works pretty well. And I just use regular ziplock baggies. For example, Alt-Kenji Lopez of Serious Eats is now associated with Anova and has a ton of recipes including this example for rib eye steak.
IMHO there are a lot of sous vide fanatics that promote *everything *is better sous vide. IMHO that is a load. I’ve tried broccoli, here is sous vide French fries and others that turned out not very good. That said, did a flank steak for Thai that turned out wonderfully. Pork butt failed twice (read somewhere that sous vide meats should not be more than 3" thick). In other words, do some meats first and avoid the sous vide popcorn recipes until after you get a feel for what works for you.
I recall the Boil in Bags products in the '70s and ask what’s the big deal. And I’d feel ripped off if a restaurant fancier than Denny’s pulled that shit on me. Just learn to cook, FCOL. [/grumpy old man]
I do it all the time and finish off with a Bernzomatic torch. Works especially well for a nice thick (1.5") top round.
Reading about sous vide steak, I think “that’s worth a try - could be very good”. Seeing broccoli mentioned, I think “sure, why not? It might work”. But French fries sous vide sounds about as smart as deep fried coffee grounds.
Story, please. 
I don’t order steak in restaurants because my sous vide steak is better.
Just learn thermodynamics and heat transfer. The differential equations aren’t all that bad. And you’ll see why you can’t replicate sous vide in a pan or on a grill.
Plus, for extended cook times you get pasteurization at temperatures that would otherwise be unsafe.
True as true can be. Steaks are great cooked sous vide, but you can make a decent steak on the grill. Where sous vide really shines is cooking chicken. To make chicken breast safely on the grill you need to cook it to 165 deg F. That essentially makes it inedible; a dry and tasteless meal. Cooked sous vide at 140 deg F you get a moist and tender chicken breast with no risk of salmonella.
The same with pork. Try pork tenderloin cooked sous vide at 130 deg F. You’ll never cook pork in an oven again.
Do you clean and re-use the baggies? That seems like a pain in the ass. On the other hand, it feels wasteful to throw away a ziplock bag for every chop.
Also, do any of the sous vide fans have family members who like their food cooked to different temperatures? I like my steak rare, my husband likes it medium. I usually cut the steak in half when my piece is done, remove half, and keep cooking the rest until his peice is done. Can this be managed with sous vide?
That’s my method of searing as well. Works fine.
Sous vide asparagus is good. About 20 minutes at 160°
My wife likes her steak well done, I like mine rare. I put hers in at 165 deg F for one hour, then drop the temp to 130 deg F to cook mine. The well done steak can sit safely at 130 deg F for hours without suffering any ill effects, once it’s cooked to 165 deg F it won’t cook any more when held at 130 deg F.
When mine is done, I take both of them out at sear them on a hot cast iron skillet to allow the Maillard reaction to do its work.
Never thought of that. Thanks for posting.
Sous-vide carrots have been our favourite veg. Chicken breasts, as mentioned, are FAB.
Thanks! Maybe I’ll try this newfangled thing. 
Not much more damage one can do once the steak is well done. 