On Mon, 3 Aug 2009 02:51:37 -0700, Theron wrote:

> Apparently high brow steak houses do this routinely, over a 12-24 hour
> period. The steak is then seared at 1700F with an infrared burner, and then
> to the table, as here. http://www.ruthschris.com/Menu/Steaks Hubert Keller,
> of French Laundry fame has just published a cookbook about sous vide.

Yeah - but you don't see them doing it with eye of round.

-sw