The Food Lab's Complete Guide to Sous-Vide Steak (J. Kenji López-Alt, Serious Eats)
"As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent."[more inside]
OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains.
Beer Cooler Sous-Vide can produce restaurant quality results, without expensive lab equipment. All you need is a beer cooler and an accurate thermometer and you can make perfectly medium rare steak with a great sear, moist and tender chicken breast , and flavorful salmon. [more inside]
The Awl wants you to stop being a wuss and bake a pie crust. See also How To Barbecue A Turkey–The Super Easy Way For Morons and Fundamentalist Macaroni and Cheese. Or you can just cook a fucking steak.
The best way to cook a steak. That is all.
Waldemar Januszczak shows us how to cook a steak ala Toulouse-Lautrec. Or maybe how not to cook a steak, you be the judge.