My first cook with Sous Vide -- Ribeye Steaks

I recently posted that I bought the Anova Sous Vide from Amazon during their Prime Days.  I have been reading so much about them here and you guys are always so helpful at enticing others to spend money, so I figured I had to have it.

So I posted a few questions yesterday, cranked it up and tried my hand with a couple of Choice Ribeyes from the local grocery.  My wife and I both like Rare to Med Rare steaks on the grill that are rubbed with Lane's Ancho Expresso Coffee Rub.  Since the first time I cooked with Lane's my wife won't let me cook steaks any other way.

Now I have only had my Eggs just short of a year, so there were a number of times that the steaks didn't always turn out dead on.  Yesterday with SV was no exception.  I was concerned with overcooking the steaks while getting that hot fire char and crust, that I think I took them off just a tad too soon.  While they could have been cooked just a few degrees higher, they were without doubt farkin fantastic.  I will not be so overly cautious next time.

There are no plated pics with the sides and so forth.  I posted a cook a while back with steaks, baked taters and grilled mixed veggies, so there was no need to post pics of those again.  The veggies were paired with the meal again because SWMBO liked them so much she pretty well demanded them again.  In fact she had me cook a much larger portion so she could have them again this week.

The same can't be said for leftover steak, there was none.  In fact the dogs didn't even get to have any scraps, there were none.