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@dracula
So, instead of spending money on over priced booze in a bar this NYE, my girlfriend and I decided to spend it on Steak and Red Wine instead...
Hilariously, my girlfriend, who is about 5ft 3, bought us nearly 1.5kg of rib-eye from the local butchers, which ended up looking more like a rib roast than steaks, so I portioned it out, which still resulted in absurdley large hunks of meat on our plate... As they were so big, decided to try and cook 'em sous-vide using a stock pot as the water bath, a digital thermometer, some cling film and zip lock bags. It worked incredibly well!
For a timeline of sorts I've put some photos up here... http://www.flickr.com/photos/60527711@N03/
Finished result is below, served with some crushed new potatoes with garlic and parsley, roast shallots and a red wine reduction (which, if i say so my self, was bloody delicious). I was very impressed how such a simple set up could deliver such great results - the steak was perfectly medium rare all the way to the edges (as you can see) and didnt require much resting time at all.
There are a few photos in the above link which show what the meat looked like pre sear (kinda gross), but you can see the fat has really started to render... Can't wait to get my proper circulator (when ever it arrives) and start tinkering more!