My anova arrived today…i did a rump steak bout half inch thick from frozen with bit butter and salt, and pepper and garlic and it come out dry…65.5c 2hrs. tenderness was on par with pan fried . was it dry because it was cooked to long or because it was to high temp. I was aiming for medium well and tender as possible…The same rump in a pan I can do juicy and tender…but not crazy tender…I was hoping for crazy tender no blood but still juicy. I was suprised at amount of fluid in bag about 1/4cup