New unit should arrive UPS late tomorrow. Anxious!
See my comment about our Memorial Weekend.
If you have 24 hours before eating, get a chuck roast and have the butcher cut it into 2" thick “steaks”. Twenty-four hours at 135F, then sear as Bill describes and serve. Otherwise, I’d do the strip like Bill says – thicker the better.
Pork Tenderloin is also a great first choice. Easy and so much better than any other method. I do mine at 136°F for 2 hours. Salt, pepper and a pat of butter in the bag. Sear in a hot pan and serve.
If there’s one piece of advice I can offer anyone starting out with sous vide, it’s to consider investing in a vacuum sealer. You can get by without one but they make life so much easier.