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I thought sous vide was a gimmick until a steakhouse in Kansas City proved me wrong
Back in 2015 I worked a grill station and laughed at the guys babying bags of meat in a water bath. Then a chef I knew in Kansas City showed me his setup for a 40 cover Saturday, and I watched him hold 30 filets at a perfect 130 degrees with zero stress on the line. He pulled one to order, seared it hard for maybe 90 seconds, and it beat anything I was turning out on a screaming hot grate. Now I keep one in my home kitchen for pork belly and short ribs, but I still think it wrecks a good ribeye if you lean on it too much. Any of you still run one on the line, or did you ditch it once the novelty wore off?
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