If you're on the fence about trying, Sous vide

[DougE]

I never believed SV could make that much difference. I picked up a $60 cheapie with an Amazon gift card. I figured I'd donate it to Goodwill if I didn't like it. Yeah. I'm keeping it. Pork loins, tri tip, chicken breasts, rib eyes, sirloins, and chuck roasts will ALWAYS go in the SV due to tenderness and juiciness. If it fails, I'll pick up an Inkbird SV.

Chicken legs and thighs are no better than oven or grill. The non-wifi one is good for a backup though.

That cheapie keeps perfect water temp when checked with an instant read, which surprised the heck out of me.

Ray

My main one is an Inkbird ISV-200w. Someone the wife knows on facebook was selling a "New in box" off brand unit for 20 bucks. I said, "Grab it!"

Tested the new one out and it works fine but everything has to be set from the cooker VS the wifi capable Inkbird where I can have custom cooks stored in the app and just use my phone to get it going for what I'm cooking.

 

[GatorAGR]

You may check some of your existing "crock pot/instapot" type gadgets if you have them. I have a Ninja and it has a sous vide setting. I tried it to see if I liked it and it worked great. I'll be getting a stand alone sous vide soon. Did duck breast, lamb chops and sausages. I had a heck of a time not over cooking duck breasts and sous vide saved me.

 

[wimpy]

I love my Anova sous vide though most use is for making small batches of beer. We use it for reheating foods like vacuum sealed meals like half costco chickens or sliced meatloaf and such. We've made a few steaks like yours, but temp 122 degrees, then into a very hot cast iron frying pan.