Beer Cooler Sous Vide Steak

So obviously I read the Serious Eats article and had to try it out.  It worked out pretty well actually, very easy to do.  I started with a Prime Dry Aged Rib eye.  I popped that in the cooler with 140 degree water for about 45 minutes.  Water seemed to have dropped about 5 degrees when I took it out, but I was not very precise with my temperature readings either time. Then I hit it on a screaming hot cast iron skillet with some oil and butter for a minute or two on each side.  I served it with some barley, compound butter, and asparagus.

Verdict:  Damn fine steak, the texture was among the best I've ever had, very tender/unctuous, I used my fork to cut it, also the fat was very enjoyable because of this.  I had a clean beefy flavor, but left a little bit to be desired- I was missing that nice char on the outside.  Next time I will user a thicker steak as I think it will allow a little longer char without over cooking.  I might try a different char method next time.  Maybe using the chimney full of charcoal with the grill grate right on top, ya know, from Good Eats when he sears tuna that way.