Wow John, that sous vide works a treat.
It does look just like meat done "bake and brown", or "reverse sear" in the new hype renaming of the old technique!
The uniformity is excellent, except next to the bone, which is to be expected.
One thing, if it is helpful, I would have used more fat and a lower heat to sear for the finish.
As I say, just to be helpful, I would just love to be shoulder to shoulder with you at the table.
Titch gave me a sous vide thing to play with and I still havent got that happening, dammit.
I owe the guy too.
Oh, for our American cousins viewing, our Australian "T-Bone" may be called "Porterhouse" over there, if I have that right?