The cool thing about Sous Vide is that it EASILY delivers steaks that are cooked to precisely the temperature you like each and every time.
The fact that ALL of our steaks come vacuum-sealed makes Meat N' Bone attractive for Sous vide enthusiasts... as the first phase in cooking steak sous vide is sealing steak in plastic bags... we will skip that step and just go directly into searing the meat to develop color, flavor, and textural contrast on its surface, and to help render and soften its fat.
You can cook almost ANYTHING via Sous vide, we suggest tenderloin, NY Strip, RibEye, Porterhouse,T-Bone , skirt , flap, or hanger steak