How to cook Sous-Vide Steak

This is the method for the best steak you will ever eat!For tender cuts of beef--such as tenderloin, sirloin, NY strip and rib-eye: season generously with salt pepper then vacuum seal, and cook in your sous-vide machine set to the following temperatures times:Medium-rare 130F/ 54.5C 1 to 1.5 inches thick 2.5 to 3 hourrsMedium 140F/60C 1 to 1.5 inches thick 1.5 to 2 hoursWell done 158ºF / 70ºC (but why would you?) 1 to 1.5 inches thick 1 to 1.5 hoursWhen compared to other cooking methods, steak cooked sous-vide to the same temperature has a more intense red colour... doesn't mean that it's undercooked.Sear at an intense high heat (using grape seed oil or similar oil with a high smoke point) 1 minute per side, just to get some browning on the outside and to amp up the flavour.