Except you don't do step 7 with a raw steak (or at least very few of us do - who enjoys your steak blue?). Cooking a steak non-sous vide requires that you stay at the cooking location for the 4-10 minutes to cook it with the flipping, watching for flareups, etc).aerohead888 wrote: ↑Nov 1st, 2017 3:07 pmCompared to grabbing a steak from the fridge and going directly to step 7... yes, it's a lot of prep work.
That being said, I can't go back to non-sous vide steaks. I'll now buy the steaks the day before, marinade, vacuum seal them and have them rest in the fridge overnight before cooking.
More work, but well worth it.
There is more prep work involved with a sous vide steak (and possible more waste depending on what you do with the plastic bag after) but the elimination of the babysitting while cooking and the overall guaranteed deliciousness more than makes up for that.