I cooked this amazing ribeye sous vide at 129F for 1.5 hrs. I kept it simple, just salt and pepper. After thoroughly drying it, I finished it off on a smoking hot cast iron skillet for 30 seconds per side.

I cooked this beautiful marinated pork belly with a sous vide machine for 48 hrs. After thoroughly drying it and popping it in the refrigerator for 10 minutes (that dry refrigerator air really helps with