Thank you all for your replies ... and a great link, party music, for sous vide info. Islay, without having any brown stock handy, I can't imagine making a nice Steak Diane sauce WITHOUT using the drippings in pan after cooking or searing steaks! It's so lacking flavor without it and is the basis of so many meat sauces. A NY steak is also called a strip steak and is the "long half" (along the bone) of a porterhouse steak (not the filet side) if that helps you. In Calif., it's usually served boneless. I think what we'll do is sous vide to a RARE temp, sear in very hot pan, put in oven for a few min. while I'm quickly making the sauce. Apparently there will also be liquid to pour out of the cooking bag to add to pan, also. Hopefully, meat will increase to no more than medium rare.

Thank you Martha. We have been to the one in Poplar Bluff, MO and Dickson TN. Both were really, really good. Since they are a chain, I think lots of times they have bad management and / or bad chefs. I know Red lobster in Pinellas park FL is good, (not great), and the one in Mt Juliet TN is horrible, and Jackson, tn is also not very good. But the one in Franklin TN is wonderful. Same with Golden Corrall, the 2 near Tampa bay were just awful, while Davenport IA and Mobile AL are amazing. St Louis GC is ok, not bad, not great. We really prefer local mom / pop places, but there are some high end places we love too. Bern's Steak House in Tampa is my all time favorite for a truly off the hook steak. We will be heading out to Kansas in a coupe of weeks, so will keep the Pttburgh Colton's in mind Thank you.

Both but there are only a couple of places I will order steak when eating out. Usually I cook it at home.....or, uncook it actually. I want it extra, extra rare. Cold in the middle. I would rather eat cardboard than a well done steak. I also don't want it warm in the middle. I eat steak a lot, but mostly at home. The way I cook it, is rub sr flour on it...not enough to consider it breaded...put it in a hot skillet for about a minute, just a dab of oil...not more than a tablespoon, just so it doesn't stick. Turn it. One more minute or there about....done.

"gas ovens take longer to brown and cook things than electric." As a follow-on to the preceding comment, having and using one of each kind, sometimes at the same time, I can share my experience. If the item inside is simply being cooked by heat, I find no time difference in getting results. Baking salmon or other fish is a good example, or baking meat loaf or lasagna. Or homemade pizza. Similar results from both A by-product of gas combustion is water vapor. I suspect that the relative humidity inside a gas oven may be a bit higher than inside an electric one. We both consider something to be done cooking when our eyes and a thermometer say so, not when a timer dings. We get comparable results from each. Which we use, when only using one, depends on the space needed, as our gas oven is part of a large range and is rather big, while the electric oven is stand-alone and narrower. Or, we use the gas oven (which vents below and thus into the exhaust hood over the range) when cooking something the odor of which we'd rather not spread through the house. Like fish.