Sous Vide Cooking?

Interesting. One chef in one video I looked at said using the sous vide system it's impossible to cook a steak beyond medium rare, because once it reaches medium rare status at the preset water temperature you can leave it for a couple of hours and it remains at medium rare. After, say, 5 hours (but who would leave a steak in for 5 hours?) only the texture of the cut would change but the 'doneness' would not change. This, he says, is awesome for entertaining guests because you could just let your steaks 'hang out in there' until everyone is ready to eat, without the steaks overdoing. For medium rare, the temperature of the water bath would be 130-134F (135-144F for medium, 145-155F medium-well and 156F and upwards for well done)
(Disclaimer - yep, I knew that idea of leaving meat for 5+ hours in boiling water in plastic needed looking at again. Now he says, after 2 - 2.5 hours take your steak out - not because it will overcook but because you might get sick and he doesn't want your lawyers coming for him)

But wait, your steaks still need work once you take them out of the zip-loc bags. He says they never look good at this point, calling them gross-looking. And indeed that's how they looked to me, a horrible grey colour, slippery and shiny, lacking any natural colour at all. But appearances can be deceptive, it seems, because these steaks are perfectly cooked inside, medium-rare to an absolute tee. So it's into a hot pan for searing and blowtorching. Yes, after two hours of patient sous vide precision, you need the primal blast of your blowtorch. And there it is. But his steak comes in half in the pan as he flips it, just like that. I've never known a steak to come apart like that. He explains it's a natural seam in the steak. Okay. Without needing resting, he slices straight into it. He doesn't seem excited really. He goes on about the not so great sear and if he seared it more then they'd be no point in using sous vide. But it's tender, it's consistent and tastes very nice. But it just doesn't look great, to my eyes. Give me a medium sirloin hissing awayin the pan or smoking off the grill with the aroma wafting about, the sizzle, the juices, the whole steak-cooking experience.

There's loads you can cook with this system and it is indeed quite interesting to read up on/watch. I never even knew about it, so thanks! But not for me, I'm afraid.