Nothing overly fancy or complicated here.
I got a Sous Vide immersion cooker a while back and have tried it out on a few things. Somethings it's great for, some, not so great. It is without a doubt the best way I've ever cooked salmon as it comes out perfectly cooked every single time. Chicken is ok in that it comes out perfectly cooked, but lacks flavor even if marinated. Last night I did NY strip steaks and it was spectacular.
Basically, I put salt and pepper on the steaks, put them in a ziplock bag, removed all the air and cooked them in the water at 130F for about an hour and a half. When there was about 5 minutes left, I fired up the grill and got it as hot as it would go, which was about 500-600F. Removed the steaks from the bags and then seared them on each side for 1 min. I've read people that pan sear them with butter in a cast iron frying pan, buy my wife didn't want me to get grease all over the cooktop and didn't want the smoke in the house. They were absolutely perfectly cooked, had a nice crust on them and were outstanding. I probably didn't need a full 1.5 hours in the water.
Granted, I can usually get just as good of a result by using a meat thermometer on a grill, but I was busy and couldn't spend time standing over a grill for very long so just setting it and forgetting it was a nice feature. The other nice thing is that the steak is medium-rare all the way through except for the crust.