The duck breast we did in Episode 1 of our stovetop sous vide series last month was so spectacular, I couldn't wait to give it a try with some nice thick steaks. I had no doubt that it would work (thanks to the laws of physics), but would the extra time and attention be worth the payoff?Well, that depends. As far as the taste and texture of the meat goes, it was pretty much the same as any perfectly cooked steak I've ever had. Not to sound all braggy, but thanks to having done thousands of them, I can produce a pretty decent, medium-rare NY Strip steak in about 15 minutes.