I will finally try my first go at sous vide. I am planning a thick steak finished on a grill.

Targeting medium rare 129°F. Thinking of something fatty like a rib eye at 1.5 to 2 inches thick. Two hours of cooking.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html#temp

Update: The first try was a complete failure. I had too much salt in the bag. The vacuum seal went well. The bag was a bit small but functional for the steak I got. I screwed up by searing too long on too hot a grill. I stoked that fire til the charcoal was glowing red. Then I think I had the steak on there too long. The steak was barely an inch thick, which is a problem. I did 130°F for 1:45. It ended up juicy but overdone.