OMG!!! OMG!!! OMG!!! I got it TODAY!!!
I picked it up late morning but I had lots of shopping to do (I'm moving into my new home) so I didn't get it unpacked until about an hour ago. One of my stops was to pick up some rib eye steaks at Trader Joe's. See the OP, the experiment I suggested almost two years ago I'm doing tonight!
My SVS10LS didn't come with a quick start guide but it came with two DVDs, one of them with a quick start video (perhaps 4-5 minutes, and other stuff on the DVD I haven't watched yet). In the QS video they demonstrate cooking chicken, and cooking beef.
They suggest seasoning before cooking, but my proposed experiment was to discover if you could go TJ --> Sous Vide --> done, without breaking the seal. They commented that storage bags may not be appropriate for sous vide cooking. I'm offering my body up to science, and besides, one time won't kill me, and anyway I don't want to unpack the vacuum sealer and read the manual and yada yada...
The QS video suggests for steaks to either sear one side, after cooking, (choose your method) or quickly saute one side in foaming butter. Or you can use a propane torch, I have the torch they used in the video, you can get it at BBB, but in the current state of my household there is no hope of finding the torch tonight. (Their statement to brown just one side suggests it's for appearance... ???)
Another point brought up in the video is that thickness is more important than cooking time. In the video they said you could bring it up to temperature (and minimum time) and then just let it sit until you feel like serving it. (You might want to reduce the temperature if you're considering 24 hour cooking periods.)
I didn't really research this subject all that much. I had more "covet" than "want to know" in me when I decided to get the sous vide. I think I'll be happy with my "water oven" (as they are sometimes referred) no matter what it's good for, I'll find out what the best recipes are.
I'm totally fascinated by the idea that this is high end gourmet professional cooking being introduced into the cooking enthusiast amateur chef regime which is what I consider myself, an "amateur chef." The price of admission is just a bit over $400 so it's not really super expensive. (PPT, what did you pay and where did you get it?)
So tonight I'm cooking my TJ rib eye steak at the recommended 134 degrees F, for 1-4 hours for 1" thickness. It's been in for 20 minutes now so I'm considering serving in about an hour or an hour and a half. I have some left over salted butter I used for my lobster a few nights ago, so I'll probably give it a quick saute (on one side per the video) and serve it. I'll report back on how it all worked out.