Well, Suzy cooked our first steak - a NY Strip 1 1/2 in thick.
As you can see, we seared it first, using the side burner on the grill (to keep the smoke outside.
Then into the bath for 3 hours at 135 - per Meube's advice
Then a very short sear to tighten up the pre-sear.
Then plated...
What did we learn? We'll need to go a bit higher than 135*...a bit too undercooked for us. 4 hours would have been better to help break it down a little more making it more tender (didn't think to use Tendarub)
B T W, a BIG plus with Suzy...since the meat needed more cooking, I just put what we had left over - about half of it - back into the bath at 140* for another hour. Didn't think to picture the results, but almost exactly to our taste. Next cook will be at 138*.
Overall impression: Very happy with our decision to use sous vide (Suzy) and especially pleased with this unit.
Lemme see if I can do pics now...Nope...I will try to post a link to the video when I get it to YouTube.
Just these pics...
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