I've been digging on Sous Vide with my steaks. Seal them in a ziplock bag with a bit of garlic, black pepper, and some fresh thyme. Drop the bag into a water bath at 131 degrees (try and get all the air out) and leave it there for about 45 minutes. Pull it out, throw it on a screaming hot grill, just to get some char marks on it. Perfect med rare all the way through. Fan-damn-tastic.
This is a great primer on the technique. Most tender steak you ever had.
http://www.seriouseats.com/2010/03/h...ide-steak.html