[winson604]

I've been using the Anova for a while and now love it. I've tried cooking quite a few things with it but in some cases I find it isn't worth the time i.e. chicken wings.

The 2 things I always use it for though is steak and salmon. I've got the steak down pat to my preferred medium rare (more on the rare side) level.

Nothing fancy though I do the following.

Temp: 128F for 1hr
Steak with a bit of montreal steak spice, butter, and thyme
Then a quick 1 min sear on each side then serve

Quick tip though which I learned from my first go around is if your steak is too thin it'll just turn out to be well done after you sear it, the steak needs to have a certain level of thickness. Play around, you'll get the hang of it.