I Sous Vide two T-bone steaks about one inch thick for 75 minutes at 53C or 127F. Seared in a hot cast iron pan after. Tender and juicy. Half way between rare and med rare like I like them.
I made my own Sous Vide with a temp controller, a dvd case out of an old computer, a plug, and some wires for about $20.
The crock pot plugs in to it and it keeps temps within 3 degrees. Works great.