I tried something on the weekend, and it seemed to work well, so I thought I'd ask for comments.
We'd planned to make steak for dinner, and it happened to come in a vacuum-packet plastic. So before opening the bag I dropped it into some hot water (about 170F) for a couple hours. The temp obviously fluctuated a bit, but I topped it off with hot water from time to time.
I like my steak "lightly seared", so pretty much "blue". So out the bag, into a bit of oil, then into the (very hot) pan. Maybe 60 seconds each side (probably not even that much). Out. Rested. Eat.
It was very soft - and perhaps predictably "warm through" - which was different as "blue" can end up being quite cold. Was very tender though.
So to my question - any suggested improvements on the technique? Would it benefit to keep the steak in the water longer? (I'm thinking of trying a 24 hour period next).
One down side is that marinading of the meat (in the bag) isn't possible - so good quality meat with good flavor is a must.