Well at 125F for (I dunno) maybe couple hours, there were parts of the steak that were overcooked to my taste, and no part of the steak was undercooked. I'm headed for 120F next time, unless GF is over and then I'll nudge it to 130F and not tell her.
Actually I can keep nudging the steaks down and then if GF complains "it's too rare" I can just throw it on the grill pan for a minute or two more sear.
I think at some point we need to declare sous vide technology as a secret, in order to claim that we cook really great steaks and not let anybody know that the cooking method is almost as simple as "boil in bag," and in fact it IS
boil in bag, except that we're not boiling of course...
I have a tri-tip roast already vacuum sealed that I'll cook some time soon. It was purchased on sale price, I sealed and froze it, and now I can cook it anytime. I haven't looked up the recipe yet but I think it will take more than an hour...
This technique works really great on products such as the Trader Joe's rib eye steaks already sealed in cryovac bags. Yeah you have no opportunity to season them, but there's no vacuum sealer bag cost and you can just go directly shelf to sous vide with absolutely no effort!
Next time I'm going 120F!!!