Just got my new unit as an early fathers day gift... any tips, tricks, or recipes would be wonderful.

Gonna start off with a ribeye steak and some black fin tuna

Ribeye turned out really well, better than anything I have gotten lately at several steakhouses in waco.

Things i have learned so far- season aggressively on both sides, use a thick cut steak, do not add any oils or butter into bag with the steak.

I roll with just seasoning.

I have over cooked thinner steaks while putting a good crust on them (grill) - so the SV first works best with thicker cuts.

Did a prime rib for Christmas that was outstanding.

Just FYI - there are discussions on pasteurization at lower temps via sous vide - you can do it and the the 14 hour prime rib is very safe.

Did a few ny york strips at a couple different temps since my wife and I like our steaks cooked ar different levels of done. Mine turned out better than the previous rib eye, still havent found my wifes perrect setting.