After great success with my first sous vide grass fed ribeye I turned right around and did a grass fed Sirloin Tip roast for tonights dinner. Ended up @ 129F for 20 hours. I then removed from the bag, salted and peppered and placed in a hot cast Iron pan for 30 minutes @ 350 to brown the outside.
Results were impressive. Moist and tender yet firm. Could cut with a fork. Meat was a nice med rare.