If you never do anything with your sous vide setup but steaks you will be amply rewarded. I served this one with a pan sauce made from the drippings I poured out of the bag the steak cooked in. The steaks get seared in a very hot cast iron skillet to produce some browning, add a bit of butter for best results, then remove the steaks and deglaze with those juices and a little white wine. Season the sauce and reduce to a nice gravy. Add cream and a ton of cracked black pepper for a delicious pepper sauce.