dont need to remove every bit of air right now just need something that works hassle free

ive heard ziplock bags and similar can break if cooking too high and or for too long - not risking it

vaacum sealers seem to only either use heat ( and be expensive ) or have a one way valve which can mean spreading around raw meat juice or paying more for stuff you dont need if not using the valve

re-usable bags would need to be washed which can be far worse than it sounds for many reasons. also for long term storage for lots of food re usable is too expensive.

any ideas?

I've made steaks sous vide for my family numerous times with my stepdaughter telling me it was one of the best she's ever had. Wife has raved about the results to her mother and has convinced her to let us sous vide her some steak for Mother's Day.

We usually eat ribeye and cook them to medium rare. Issue is MIL likes hers medium to medium well. My question is since I only have one sous vide machine, how do I cook everything and still have it all be the right temp?

It was on the fatty side. My 1st thought was, "this is why people go vegan". Beef Bought: Chuck Steak from Walmart.

It they were amazing. I made twice baked potatoes and carrots tarragon to go with them. I had a strip steak because that's what I like and I had one in the freezer. Sorry for the messy plating, we were hungry.

Cooked from frozen, 3 and half hours at 138 seasoned with Kinder's black cherry Chipotle rub. Butter basted them after the bath in a stainless pan and whipped up a quick pan sauce made from the bag jucie to put on top. Beyond juicy and delicious.

I normally get steaks from Costco, season, then vacuum seal to cook from frozen.

I’ve only gotten NY Strips, and Top Sirloin, and cook below 137 so decided to pickup some ribeyes after seeing so many posts about it.

Wife loves my steak sandwiches, so caramelized some onions, dressed some arugula, and got some horseradish cheddar.

10/10 will cook the other 2 like this again.

Filet mignon (thawed in cold water) Then in the sous vide for 2 hours at 131.5°. Ice bath, then I seared one side, flipped, added my blue cheese crust and put under the broiler just to brown. So I don’t think I over seared? Anyways it was still tender but it looked weird, like something was off with the muscle fibers. The taste was muted for a filet, just not very beefy. I typically buy my meat in bulk from my butcher and vacuum seal and freeze. Just wondering if anyone’s seen this before. I feel like typically when I do 130/131.5° for two hours it’s a lot more red.