"Traditional cooking techniques inevitably form a gray band of overcooked meat around the outer edges of a steak. Sous vide, thanks to the gentle heat it uses, eliminates that gray band, producing a steak that’s cooked just right from edge to edge. "
I sous vide, but would like to try this at some point. Food science is also cool!
My preference is to sous vide my steak to temperature then sear it in a very hot cast iron pan