Got a new sous vide machine so I did my first steak.
I had a single leftover sirloin in the chest freezer (-20F) that was part of a gift pack from Omaha Steaks. Dropped it in the bath still rock hard frozen at 133F for 2 hours. One hour to thaw, one hour to cook. I dried it off, added a little dry rub and finished it on my little cast iron grill rip'n hot burning lump charcoal and dry mesquite wood chunks. It was surprisingly good, and I am quite happy with the flavor and texture.
I will let the meat cool longer before blasting it on the grill next time so that it doesn't cook too much during the finish grilling.
Now I have a 3 lb. cheap top round cut into six 1-3/4" steaks in the bath at 133F. Three in one bag, three in another. Based on some YouTube videos, I am going to run 6 hours on one bag and 18 hours on the other. I am not expecting much, but it's worth a try at $5.99 lb. for Angus.
We shall see! Lots to learn.