This is my first post. I've been reading the site for quite a while and registered a few days back. I've been cooking a lot of steaks lately. Here are some of them:
The first is a prime ribeye that I cooked using a sous vide method and then hit with a torch with a Searzall attachment.
This makes a handheld broiler (seen in action two photos down). With sous vide you can get edge to edge doneness to whatever temp you set it to.
I like my steaks cooked just enough to become slightly more tender than rare, but still more rare than I think most are into:
A different night's dinner, but here you can see that you can achieve a nice crust without a gradient of doneness like you'd get using more conventional methods:
Searzall in action:
This weekend I decided to treat myself. Asparagus, truffled cheddar, a demi-baguette, some morel mushrooms, a lobster tail and a prime ribeye
Before you put your food into the sous vide water bath you have to vacuum seal it. These each had some butter, salt and pepper added to their bags.
Each was cooked separately as they need different temperatures.
Finished product. I lightly breaded and fried the morels. The sauce is sour cream, horseradish and some lemon juice.
Thanks for reading. I hope to post more, and about peppers, etc.
wanted to eat with hands. 
