u/Melsnailss

I’ve had great experiences with sous vide steak but I’m coming up to a dinner party with 4-5 guests. I want to do steak frites and I’ve purchased a half scotch fillet (rib eye) and was curious if i could sous vide the whole slab and slice it after into steaks after with the same results as with individual steaks. Im concerned the outer sections would be over tenderised but if possible it would be so much easier. The reason I’m considering this is size of pots that can accommodate my sous vide tool.