Just enjoyed reading the Serious Eats blog posting about steak. Steak is one of the reasons I bought the sous vide equipment in the first place yet it's been the least satisfying experience to date. So far everything I've done sous vide style was not as good as what could have come off the grill. Here's a quick summary of what I learned from this great article!
1) Get cheaper cuts of steak with more flavor that are harder to cook. Hanger steak vs porterhouse.
2) Add aromatics to the bag before sealing it. Add some thyme or garlic without butter in the bag and the flavor will be picked up by the steak.
3) 135 seems to be the right temp to try
4) Sear the meat afterwards in as hot of a pan as I can get... Don't bother with the pre-sear.
Worth reading if you are a steak lover!
http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html?ref=obinsite
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