how many times are you touching my steak ... does not look appetizing ... looks cold and dry

You shouldn't have sped up the sealing process! People might think it's actually that fast!!

Went to website. Nothing there.

*This thing cooks my lobster tails perfectly and they taste better than any restaurant. Juicy, succulent lobster full of flavor.>>>**t.co/FlgAKxDeK7** I cook my lobster tails with this device at 140 F degrees for 1 hour. I put salt, pepper, garlic powder, lots of butter, and some lemon slices in the vacuum sealed bag with the lobster tails. There is no recipe for lobster in the app, so I recommend that you try it, you won't be disappointed. This is the best Sous Vide machine out there, in my opinion.*

*Used it>>>**t.co/iZwBIzT2e6** for about 3 months now. Works great. It handles a 5 gal-ish size cooler full of water at 165 F for a couple days no problem. Holds temp well, the Bluetooth app works well enough or just do it manually. You do need to take the stainless cover off of the bottom of it now and then and give the heat coil a cleaning if you don't have soft water - it does build up some scale after a while. But I'd say this model is well worth the price and a great deal at the price point.*

If I may comment, I believe the end product is worth it. However, the video shows additional steps, which may not be necessary. For example: searing prior to vacuum packaging (which would require cooling), using a shrink wrap, or using the internal temperature probe. Simply seasoning, vacuum packing and cooking in the bain marie to the desired temperature, then searing for the maillard reaction, will produce incredible & consistent steaks everytime. Very different from conventional techniques.

That's a lot of steps for a steak. One can only hope the end product is worth it!

That is some, lovely fish.