I use my sous vide almost weekly. I love a perfect medium rare ribeye. I usually do my sear on a charcoal chimney. It only takes about 3 minutes total. I sous vide a lamb shank for 36 hours and made a Thai dish with it. It fell off of the bone. Made carnitas with a pork butt, which also cooked for 36 hours. Did frozen shrimp a couple of weeks ago and they came out firm and delicious.
When I first got my sous vide, I would keep it in my basement. Since, I use it so much now, it has a spot in my laundry room upstairs. This is my go to, when needing some guidance on time and temp.
Sous Vide Times and Temperatures