Planning on trying your tips on sous vide with a rib eye. I'll season the steak and then vacuum seal it, place in simmering water at about 150 degrees for about three hours. First question is I assume the steak will be float, if so do I need to turn the bag every so often? Also simmering in 150 degree water for about 3 hours I assume there is no need for a meat thermometer during the process, only after I remove it from the bag. Dumb questions maybe, but hey.....you know me. :lol: