Thanks for the tips. I will most certainly try vacuum sealing my bags. Am I understanding correctly that you freeze the meat/butter/spiced sealed bags all together in the freezer?
Grass fed beef is becoming increasingly available in these parts. Don’t know any place yet that will sell a whole loin and cut it to order, but I’m pretty sure I could find one.
Yes, I prep the steak with spices and a slab of butter, seal it all in and toss in freezer. Earth Fare will sell grass-fed ribeyes for $8.99/lb, but $6.99 if you purchase the whole loin. They will then also cut and package it for me. The nearest store is about 30 miles away, so I buy at least a whole loin when I do make it over there.
Check out Sous Vide Everything on YouTube. They are excellent about trying different things in Sous Vide style. They test different searing methods, different meats, and beyond that even. They even did an ice cream Sous Vide.
Some of their tips. The butter one, they did before they did a butter experiment. I see them put butter in with everything. Just watched the video where they did cheesecake. Looked Amazing!