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Sous vide was a game changer for me. I don't use mine often but break it out when I want to convince people I am not terrible at cooking.
Just wish that it wasn't necessary to use so much plastic for it. If there was any sort of plant-based film that food could be sealed in instead, it'd be perfect.
Try the reverse sear method instead. You get sous vise like results with no plastic, no water bath, just an oven and a pan.
I use my toaster oven to do the precook while searing off vegetables in my pan or baking in the larger oven, then get the pan wicked hot and sear the steak. Fast, excellent mutlitasking. Works well for pork chops too.
I think most people who do sous vide cooking also use the reverse sear method.
Hopefully as an alternative at times and not as an addition. Doing both wouldn't have any advantage, as both work to take the internal temp of the meat to a specific state and hold it there.