I bought about 10lbs of chuckeye steak.

This is the first time I tried sous-vide.

5-gallon bucket, 132F, 36 hours.

I tried one after 20 hours, it wasn't quite done enough.

After 36 hours, they are perfect. No fat wasted. Only fried it in a cast iron pan over medium-high heat less than a minute on each side.

No seasoning until immediately after removing it from heat.

I am now a sous-vide convert.