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Beautiful and thanks for the great pictures. I swear I could taste it while looking at them.

Looks like a good start

One other solution is to reverse sear. I will do this with chicken and pork. I'll take them out of the freezer and sear them as soon as the outside is thawed but the center is still cold.

Yeah thin cuts can be easily overcooked. I usually will put a little butter or non stick spray it seems to help the browning. Lately I just stick to thicker cuts.

I have done what Mike said. I cook the veggies first (higher temp) then lower the water temp for the meat and drop it in. If you have the room just leave the veggies in and they will stay warm while the meat cooks. I have never had a problem with over cooking veggies this way. If you do a very...

I have gotten a ton of great info from this site and a novice to most of what is here with little to offer. But I may have finally found something to give back. I love Sous Vide but hated the searing process ( torches ,cast iron pans etc..) 500 maybe 700 degs. with a torch in a small area. That...