I've had the Anova since Christmas and love it. Did surf and turf for Valentines Day. Both aged ribeye and lobster done in sous vide at 128 degrees for about 1-1/2 hours then finished on the grill for a few minutes.
Here is the Whole Ribeye Loin after the 28 day dry age. Super easy to do at home and so worth the effort! Google UMAi DryBag Steak LLC.
Trimmed and cut into 1-1/2" thick steaks. $132 cost of the loin from Costco (Choice Grade)- got 13 steaks so the all in cost is only about $10.00 ea.!
