Do you use one of these fancy temperature-controller-circulator sous-vide devices?
I tried my first at a restaurant last weekend and now I need to learn to do it myself.
Naw, nothing fancy. Just a pot, timer and thermometer.
But you should buy one of those vaccuum pack machines, wrap tightly your cheap steak, draw a vaccuum to seal it tight and then drop it in the pan and let it soak in the warm water.
I picked up a small vaccuum packer for about 49 at a local Target.