On Friday, March 2, 2018 at 3:42:26 PM UTC-8, Leonard Blaisdell wrote:
> In article >,
> > wrote:
>
> > Also, when I cook a steak on top of the stove with a cast iron pan
> > (too bloody cold to bbq) I get spatter all over the stove top to clean
> > later. What's not to like about the vide method.
>
> Forty eight hours.
>
> leo

Leo, 48 hours and/or long cooks only applies to a nice thick piece of chuck roast or similar tough cut of beef.

A steak, depending on how thick it is only takes an hour or less for medium rare. And the result is delicious.