Over the past few months I have become obsessed with sous vide cooking, a process in which meats or other ingredients are cryovac'd and simmered in a water bath over a long period of time in order to ensure a tender and perfectly cooked end product.

Most recently I decided to amp up an already amazing product, two 12oz. Certified Angus Beef strip steaks by starting them in the sous vide water bath then finished hot-and-fast on the grill for a nice sear.  Here's the complete "how to" and recipe...