Not when he's going to re-therm. Also, from the post I linked above: A rib-eye was salted, seared, placed in a vacuum bag, and cooked at 55 C for 1.5 hour

Not when he's going to re-therm. Also, from the post I linked above: A rib-eye was salted, seared, placed in a vacuum bag, and cooked at 55 C for 1.5 hours, chilled, stored for two days, rethermed at 52C for one hour, seared, and served