I'm a bit late to the party, but I had a rare rib eye steak cooked in the Sous Vide, and twice baked potato.
My appetizer was about 4 oz. of tuna sashimi. It was fun cutting off pieces as the main piece thawed, I like my sashimi just a bit icy and it tasted great! I pay $20/lb. for sushi grade flash frozen chicken so my DIY sashimi is a heck of a lot less expensive than that served in a restaurant. Be nice to me and I'll share my sashimi recipe. LOLOLOLOL!
I'm learning more about the Sous Vide even though I've cooked only steaks so far, and haven't even added anything to the bag before cooking, just using SV ready pre-packaged cryovac steaks so far.
But what I learned is that they mean what they said when they said to sear only one side! I was thinking of terms that the sear burns fat and caramelizes proteins and adds flavor, not to mention improves appearance too, but I had been searing both sides and by that time I had significantly cooked the interior of the steak beyond target doneness.
This time I used my mini-propane torch (the same one that comes with the custard dish set). I cooked my rib eye at 120F for 1 hour then put it on a very hot plate (bit hotter than serving temperature) and seared just the one side with the mini-torch, and served it. For fun I measured the internal temperature and it was still about 120F. It seemed weird eating a steak at such a low temperature and I'm sure people bothered by safe cooking temperature rules won't want to try this method. It tasted great!