Prime Bone-In Strip, Sous Vide

When you cook a steak traditionally you apply high heat to just the outside and by the time the middle gets to your desired temperature, you get the bullseye effect: well done on the outside, medium well, etc. to the middle.

With Reverse Sear and Sous Vide you control the cooking at a lower temperature, in this case with Sous Vide you vacuum seal the steak and submurge it in a circulating water bath for a set period of time at a set temp. At least 1.5 hours usually, at 127-129 degrees. This cooks the meat evenly without the treat of over cooking.

Finally, after the water bath, the meat is seared at a high temp just to give a crust, so 30-60 seconds each side.