Last summer I found Sous Vide cooking and we just love it. What it is cooking in a sealed bag in water at the temp you want your food. Sunday night I put frozen sirloin steaks with teraki sauce And a pad of butter in the water bath and set it at 136 degrees when we came home tonight after 23hrs cook time they were perfect. Nice medium rare when I take them out of the bags I pad them off with paper towel and put a small crust on them with a small touch. Medium rare all the way through and by cooking that long very tender. The steaks thawed out then cooked all the way through and held at 136. Does well with fish. And I put ribs in it tonight for a 48 hour cook.