meat: New Zealand ribeye steak from 和興行 . 1/2 inch thick, choice grade. preparation: sprinkle a few grains of salt on both side. Defrost at room temperature sous vide: target for medium rare, set at 55 deg C for 2 hours after 2 hours, take out the steak, and sear both sides, to get slight char grill. This also help to stop the juice coming out tasting note: very good texture, easy to chew and cut, medium rare quality. The steak is very good quality at this price ( ~ $5x per steak) overall score: 85 What will you do next time try thicker steak, eg 1 1/2 inch try to coat the raw steak with flour, and sear a bit to stop the amount to juice loss keep same cooking temperature and time Try for medium done: 63 deg C, for 1:00 hour