Long time Anova user here. For the most part I think your right on for a perfect steak. If I might---My opinion---after many many beef steak varieties, etc. with my sou vide--- I only sous vide prep with either kosher salt (or flaked smoked salt of some kind) and ground peppercorns which I very liberally apply to the steaks within 6 hrs of dunking them. I love butter , thyme, rosemary, and all the other good stuff (in moderation), and will use them only if I am post-searing in the pan. I have consistently found that if your really like the taste of beef...forego all the additive flavors until after the sous vide has done its thing. Otherwise the added flavors simply become too intense and take over the show.