I took a filet and a Prime NY strip out of the freezer around 4:30 yesterday and threw them into the sous vide hot tub. Was planning to finish on the grill a few hours later. When I went out to light the Performer, the skies reminded me of the soon to arrive downpours. Decided the CI skillet was getting the call instead. I'm glad I did - the skies opened up with torrential rain about two minutes later. 50/50 olive oil and butter in the skillet, with some garlic, thyme and rosemary. On serving, gave it a sprinkle of Pinot Noir salt. And I did manage to get a little bit of Weber action in there too.