Sous Vide Hanger Steak w / pic

With all of the sous vide controversy here of late, I thought I'd post a pic of my dinner.

For those with an open mind who are having fun exploring sous vide...this hanger steak purchased from Whole Foods goes straight into a food saver bag with no fat, salt or pepper. 132 degrees for 4-5 hours. I like to ice bath mine down and put in the fridge (or freezer) for later. When I'm hungry, into a 115 degree water bath it goes so that it warms it up without overcooking during the sear. Hot cast iron until browned on all sides. I sauteed button mushrooms then deglazed with red wine and slightly emulsified with pats of butter.

For those who ridicule sous vide, behold this abomination...