Here's Pantelligent's picture of various steak doneness levels: https://www.pantelligent.com/static/img/many_steaks_board.jpg https://www.pantelligent.com/stat

Here's Pantelligent's picture of various steak doneness levels: https://www.pantelligent.com/static/img/many_steaks_board.jpg https://www.pantelligent.com/static/img/many_steaks_board.jp... Here's a picture from J. Kenji Lopez-Alt, of various levels of steak doneness cooked sous vide with a post-bath sear: http://www.seriouseats.com/images/2015/04/Anova-Steak-Guide-Sous-Vide-Photos21-rare-to-well.jpg http://www.seriouseats.com/images/2015/04/Anova-Steak-Guide-... I know there's a lot of variables here besides just the Pantelligent versus sous vide, but there's a pretty stark contrast between the two in the kind of temperature gradient you see throughout the meat. I'm sure you can cook a delicious steak in a Pantelligent -- you can cook a delicious steak a whole lot of ways. But you're not going to be able to produce sous vide results with this thing.