Damn, I'm hungry.......

You should post up a finished version.

Pretty much the most Succulent, Juicy, Tender steak you will ever have....it just takes too damn long! Depending on how thick the steak is...3-5 hours...longer for thicker cuts..

French for "under vacuum", is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).

What's a Sous Vide?

Grilled baby!