What - no sous vide fans? Easiest (but not fastest) way to restaurant-quality, perfectly-cooked steaks, ever...
Start with your favorite cut of meat and seasonings. Sea salt, freshly-ground black pepper and garlic powder work for me. Maybe add a pat of butter and vacuum seal in a plastic bag.
Place into water bath heated to 130 - 132 degrees F for medium rare, and cook for 1-1/2 to 2-1/2 hours, maintaining the temperature with your immersion circulator. The meat will come to the proper medium rare temperature and will stay there - it will not ‘overcook’. Cut into your steak and see its perfectly even medium rare color throughout, with just a light band of dark on the top and bottom from the sear.
When you’re ready to finish, remove the steaks from the water, unbag and pat dry with paper towels. Finish by searing in butter and a little olive oil in a very hot cast iron pan, 1 minute/side to develop a crust. Alternately, sear over hot coals on your grill, or use a flamethrower. (Really!)
Them’s some good eats!
I'll do 124F for a couple of hours for those wanting medium rare+, and 2:30 a side.
I'll add the rare steaks after an hour, and do 1:30 a side.