I tried a new cut of steak for me tonight Brazilian Picanha. I seasoned with course salt and put them in the Sous Vide bath at 135 degree for 2 hours then patted dry with paper towels and seared with a hand torch. Plated with a salad and it was very good. Moist, flavorful and very tender.
I still prefer ribeye but liked it well enough to do again. Here's a couple of pics.