Here are two 1" thick rib eyes in their 130° water bath.
They were first seasoned and each side was seared for 45 seconds in a 500° cast iron pan. I had to delay dinner so they were in the water oven for just short of four hours. When they came out of the water they were patted dry and seared again for 30 seconds per side.
They were cooked perfectly. They were not flavored perfectly. I wasn't able to cold smoke them before searing. It's a necessary step for Marcia and me. The flavor was much like that obtained by cooking on a gas grill; great steak texture and flavor and nice seasoning flavor but we missed the fire.
I suspect that, even if we don't find the steak formula that meets our needs, we'll use the Anova for vegetables.