> Hell, try and buy a non-sous-vide steak these days.
Obviously you do not live in the UK, where finding places that serves steak that has not been chargrilled to to the point where it tastes of lighter fluid and coal is an extreme sport (it is getting slightly better, but you can go into almost any low end steak house in the US and find steaks that are better than most high end UK restaurants still; the UK is the only place in the world where I've had to explain to a waiter what "rare" meant)
Obviously you do not live in the UK, where finding places that serves steak that has not been chargrilled to to the point where it tastes of lighter fluid and coal is an extreme sport (it is getting slightly better, but you can go into almost any low end steak house in the US and find steaks that are better than most high end UK restaurants still; the UK is the only place in the world where I've had to explain to a waiter what "rare" meant)