And off at a tangent, I wouldn't knowingly give my money to a restaurant which used sous vide. Basically, it's stewing the meat before browning it off, which may allow them to serve up inferior meat as "steak" but doesn't do real steak any favours! (As I said at first, I have connections at all ends of the trade and am well versed it what goes on in some establishments!)
Well then, you wouldn't want a steak at my house.
It is not "stewing" meat, and when I do it, it has amazing steak flavor. As for substituting a cheaper steak, like Andy said, if you don't know the difference, you don't know steak. I'll write it off to living in the UK, whereas I live in Texas. There is a 3,000 acre cattle ranch a few blocks from my house.
CD