This is a meatloaf I did Sous Vide. I made it flatter so it would cook evenly. I have also made, Turkey breast, Chicken breast, dbl cut pork chops, steak, top round, Baby back ribs and so on. When it comes to steak I agree with earlier posts that talked about a thick Filet Mignon would be the perfect example for Sous Vide cooking. Dbl cut pork chops are another meat that works well. All of the restaurants serving pork belly would be well advised to cook it Sous Vide. I sealed the ziploc bag using a water displacement method. I think the pic is before I did the WD method. I always do the meats in a air tight sealed bag. I didn't want the meatloaf to crush under the pressure of sealing the bag making it air tight......I finished the meatloaf under the broiler for a few minutes.