I Smoked a butt earlier and it got me in the mood for some grilling and break in my shiny new sous vide kit. I ran the meat at 115 in the tank for about 5 hrs. Got the grill screaming hot and seared off the ribeye first. Then put the tenderloin and backstrap piece on. We like it a little more on the medium well side vs rare/medium rare beef. My son shot it on a ministry hunt he was drawn for. It is a peanut frd South ga deer. This one was all his from loading the bullets, to pulling the trigger, to cooking and eating.