I'll share a few of my easy Sous Vide recipes. These are typically not a huge time investment and almost impossible to goof up.
I'm not normally a fan of New York Steak. It's one of those inbetween cuts that is not quite as tender as a Filet but not quite as favorful and juicy as a good ribeye. But, cooked Sous Vide, they come out really nice. You get the extreme fork tender melt in your mouth goodness of a filet with the extra fat breaking down into a ton of flavor like a good ribeye, almost like the best of both worlds.
Silicon Valley Dad, who loves cars, cooking, clothes and cameras