So what about containers? I'm hoping to just use a regular stock pot or preferably the pot from my Instant Pot because I only need to cook small amounts anyway. I see everybody uses those plastic bins which I don't already have and I'm really not looking to need a big honking bin.
You can use any container, but the clear plastic one with graduated measurements works great. I got the one with the lid and also use it to store the machine.
Reverse sear on steaks will give you a crispier outside when you apply some oil to the steak (flash searing) and you do not have to leave it to rest after cooking because it gets rested when taken out of the oven. You do have to monitor the internal temp to your liking while reverse searing, whereas sous vide does it through the immersion method.