As always, Jordan, your food looks (and I'm sure tastes) great!
I'm sold on Sous vide, I've found that my steak is consistently more tender when I use Sous vide to get the internal up to temp then sear the outside. I have found that I need to apply some additional seasoning prior to the sear stage, but I also save the liquid that I pour out of the bag. I do a 2 minute sear on each side at ~640.
Has anybody tried anything besides steaks in suis vide?