Originally Posted by patrickBOOTH
I'm a huge steak eater and while I can usually cook a killer steak there are times when it is under or overdone still. Quite fickle. I've read about cooking steaks with a sous-vide cooker. Worth getting one or should I just stick to the awesome, but annoying Ducasse method?
Source of sous-vide idea: http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html?ref=title
Sous vide makes it idiotproof for sure. I enjoy Ducasse and still use it but with sous vide from Anova costing $200 it's harder and harder to say no. I know you can afford that, and it opens up new fun things to play with. You will need to add a Food Saver to the tab, however.
Be aware that the Anova is freaking tall and it may not fit your stockpot (it doesn't fit mine, and mine is fairly standard-issue Cuisinart tri-ply, Macy's quality stuff). I bought a 5-gallon Homer bucket at the Depot.