Hi peeps I am here again with my sous vide meats. This time it is a MASSIVE 3 inch steak that I cooked medium rare, let me know if you all have questions. Sorry for the inconsistent camera quality my phone lens is broken.
Final Shot
1. Salt
2. Seal with thyme rosemary and garlic
3. Cook at 134 F for 2 hours
4. PreSear
5. Post hot cast iron
Wow, you look like you have a very professional set-up at home! I'm new to the sous vide game. Where did you get your water tub?