[jonumberone]

I did not realize that it doesn't save the offset. Good to know.

I did three choice grade, inch and a half thick, porterhouse steaks on Sunday.
I've done plenty of steaks with the Anova. So far they have all been Ribeye, and all have been prime grade.
I was curious if the sous vide method did anything to transform the lower grade steaks.
As usual, the steaks were done to a perfect medium rare, and were quite tasty. However, I really didn't notice any difference in tenderness in these steaks vs the countless choice cuts that have hit my plate over the years.
I did see a difference in how moist the meat was, but I wasn't amazed, so I would call it negligible.
I think I was hoping for a better result.

I did manage to get my best sear so far with the Searzall.
I'm happy with my progress with it so far.