I bought an Anova sous vide stick a little less than a year ago. Love it! Already had a Foodsaver, and depending on what I’m doing, I sear with my Weber Genesis, BGE, or a MAPP gas torch. Or even my little creme brulee torch.
Yep, I have one of those and love it too. Aren’t they great?
I got into sous vide early on when the only way to do it was to buy the “appliance.” (Well, I also bought a controller for the crock pot.)
These days I run my propane grill up over 600 degrees and finish the meat that way (the torch sets off my smoke alarms). Usually I keep it simple - salt and pepper after the sous vide bath, sometimes some garlic powder.
I usually just use freezer bags instead of the vacuum stuff. Less equipment to mess with.
I’m cooking a Prime Rib sous vide today. I know the outcome will be perfect. I also really like the easy cleanup. ;-)