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If you haven't already seen it then this is worth a read.
https://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
aggi
You're right it's not critical, but temperature is. And as I've never used one before I still need a rough guide.
@coventry_eagle - yes exactly. I'll probably seare it on the BBQ.
I did a quick write up in the current projects misc thread here and here.