It sounds to me like this technique would really help with a complete and consistent cooking of the entire steak -- something I strongly favor. It's why I start with a low heat grill then ramp up to hot at the end. But my technique is imprecise and requires lots of attention.
Does it also help the flavor by keeping the fats close to the meat in the bag? I'd think another side benefit is that the steaks would come out so tender a fork could cut them.
I'd be curious to try throwing in some butter and seasonings into the bag, or at least for the final searing. A browned coating of butter seems to make lots of meats taste really great in my opinion (as opposed to a plant derived oil). But some people don't like the heavy oily taste it can imbue in the food.
The sous vide guide (Google for it) will give you the math for this, but their numbers are keyed on salmonella, which is what you really need to look out for; botulism appears to be easier to kill.
As far as aromatics go, cooking sous vide works on the same principal as cooking in a pouch. It amplifies most flavors, which is a good thing with few exceptions (garlic, notably, doesn't work SV).
> As far as aromatics go, cooking sous vide works on the same principal as cooking in a pouch.
Ahh, now it suddenly clicks for me. Too bad about the garlic.
Sounds like a good idea to me. I cooked a 15lbs kobe beef brisket last weekend and had more meat than people to share it with.
Jappanese (true) Kobe is even better, and it's the only beef I've ever even considered eating "blue" (super rare). If you're ever in Japan, treat yourself. It's worth it.