Sorry no pics, but this method ROCKS :woohoo: !
I bought some nice filets at Cosco. Seasoned with salt, pepper and fresh minced garlic, then sealed em up in a vacume bag.
Did the Hot Tub (Sous Vide) thing on the range for 2 and a half hours at 135 degrees. It was a little tough to get the temp just right.
Finished them up on a turbo temp egg (30 seconds per side).
The results were the most tender, juicey, flavorful steaks I have ever had. Got to do this again!