Near_Perfect_SV-Q1408xx - Flat griddle seared rib eye steak; cooked Sous Vide in experimental home bath. Very little gray / brown selvage and mostly perfect medium rare chunk. Preparation on both sides: kosher salt, pepper, riced garlic, butter, rosemary sprig. Tightly wrapped in cling wrap. Placed in zip top freezer bag and squish out as much air as possible. See the experimental rig here: www.flickr.com/photos/yelltide/14806005135/in/photostream/ Searing was 2 minutes per sid..