I am using my new Anova Supreme, and have only used it once so far. I cooked these awful, prepackaged steaks my husband bought from a door-to-door salesman. They turned out ok, for the low quality item that they were.
I've done some reading, and I'm not sure if it's okay to use butter when cooking something sous vide. I'm thinking about beef and chicken. I will sear the beef after cooking, and I'll add the chicken to some kind of pan sauce to complete that. The beef will be cooked to 140, and the chicken to 155.