Donna, as far as i can tell there are no mind reader members of this Community. To receive detailed assistance you should share a few details concerning your expected outcome from cooking those steaks. If you don’t care how well they are cooked you’ve come to the wrong Community.
I know you’re anxious to get started so i’ll do my best to guide you through this first cook.
One-inch steaks, thawed - not frozen, vacuum packaged singly, or in pairs, but not stacked, will be cooked in about 75 minutes starting from the time your Anova gets the water up to the set point. Cooking your steaks longer will gradually make them more tender, but don’t go longer than 4 hours.
To what degree of doneness do you want to enjoy those steaks?
Rare? Then set the temperature to 125F or 50C.
Medium-Rare? Then set the temperature to 130F or 55C.
Medium? Then set the temperature to 140F or 60C.
Badly? Then set the temperature as high as you want but expect substantial losses in moisture from those steaks and cooking above 150F toughens meat.
You didn’t ask about searing them, but i am going to tell you anyway.
After cooking remove the steaks from the water bath, decant or unpackaged them. collect the meat juices if you want to make a little pan sauce using them. Heat the heaviest skillet you own over medium-high heat. Pat the steaks very dry with paper towels to remove all the beads of surface moisture.
Now season the steaks as you always do maybe adding a little more than usual, why not?
Since poached steaks which are what you have at this point are just plain weird you are going to quickly brown them in the skillet that’s getting good and hot. Browning or searing adds considerable flavour to your steaks but takes a little practice to get just right. It’s better to under do than over unless you are aiming for Badly done.
Collect a few drops of water in your cupped fingers and flick a few drops on the skillet. When the drops do a little dance around the skillet instead of just boiling away in one spot you’ve got the right temperature and are ready to sear your steaks. If you are control oriented that surface is over 400F.
I don’t mean to get too personal, but if you are right-handed do the following. If you’re a lefty, do the opposite. Stack two of your steaks with their fat caps on the right. Pick up the pair of steaks with your kitchen tongs and thumb down. With a quarter turn clockwise of your wrist rub the fat caps on the surface of the pan to lay down a film of melted fat. Smells good already doesn’t it? That will take up to a minute. No more now.
Next place all the steaks flat in the skillet. If it’s too small do two batches with a brief pause in between to get the heat back up.
The steaks should make a healthy sizzle sound as they hit the pan. If they don’t, crank the heat to high, but keep going.
This is the tricky part. You want the just the surface of the steaks to brown, They are already cooked. If you have a seconds timer, set and use it for 45-seconds. Americans will say The Pledge of Allegiance. When done, flip the steaks and brown the other side for the same time. A minute on each side is going to be too long.
Serve on heated plates.
One last item for future consideration. One-inch thick steaks are very difficult to cook precisely while with 1 1/2-inch or 2-inch steaks you can achieve much better results. To serve the thicker steaks, slice across them on a bias.