I read the Guide twice (my printed out version):
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html

We bit the bullet using the Sansaire ciculator for a guest coming to dinner. Costco Prime ribeyes were about 1-1/4" thick. We used salt and pepper and sprigs of thyme before putting them in ziplock bags.



What temp and how long to cook? Kenji says "I prefer ribeyes and strip steaks cooked medium-rare to medium, around 129°F (54°C) to 135°F (57°C)." And he gives a wide range of times. Just using intuition I set the timer for 1 hour and picked 134° but went down to 132° after 15 minutes. Both guesses turned out to be perfect! Even if the meat was too rare, that can be fixed during the sear.



Seared them on all sides in hot CI skillets on the stovetop, then rested them on a rack while finishing dinner and the pan sauce.



Chimichurri Sauce is the perfect foil for the rich meat. As was the red wine.



Here are the EGO SHOTS:




Photos courtesy of Joshua Savage.

I'm in awe. It was painless! I didn't even mind doing the dishes.

Here are two tips: Chris Kimble says that to aerate red wine, pour it quickly from one decanter to another, 12 times exactly (you know how he is).  We used measuring cups to toss. It turned a cheap average wine into a delicious one!  

The other tip is from Martha Stewart. After you take baked russets out of the oven, smack them down on the counter and that fluffs up the inside. Don't go all he-man and blast them to smithereens...just a gentle thwack. It's a good thing.