I'll do you one better on the steaks. Buy a Beville Joule and a vacuum sealer. Season the steaks with salt and pepper and vacuum seal it. Heat with the sous vid

I'll do you one better on the steaks. Buy a Beville Joule and a vacuum sealer. Season the steaks with salt and pepper and vacuum seal it. Heat with the sous vide to 110F for a 1" thick ribeye. 120F for a 1.5" cut. Preheat grill to 500-600F. Remove steak from water and bag, pat dry and re-season (most of the original season was absorbed into the steak). Then toss on the grill for 1-2 minutes each side depending if you like it done rarer or better cooked. Adjust accordingly to your liking, but in general, you can easily achieve premium steakhouse quality with this approach with 30 min to 1 hour, start to finish. Mostly the sous vide as used here is about bringing the internal temperature up so that the steak cooks quickly and more evenly than a steak pulled right out of the fridge. This is even less cleanup than a foreman since the only thing getting dirty is the surface you season on (usually the paper the steak is wrapped in) and the grill you just need to brush with a wire scraper. I recommend a VacMaster VP215, but I understand if that's way outside your budget. I personally use mine daily for lots of things besides sous vide like storing food, saving sauces