I want to throw this out there because it has been straight up the most amazing thing I have ever done for meat. The basis of it is that you seal in something you are going to cook in a plastic bag, I use ziploc bags, and cook it in a water bath that is extremely temperature controlled. This isn't boiling meat. The water around the bag is just for temperature control. The bag also traps the juices and marinades the meat if you add into the bag. You can't control it on a stove well enough to do it properly. A steak cooked in 130 F water is very different than 135 F water. You really need 0.5 F +/- control. I started with this using an Instant Pot max but you can get sous vide device that you can clamp onto any container you want to use and it will control the temperature and circulate the water. The concept of the process is to heat up the meat to a temperature that kill bacteria or prevents them from growing without overcooking the meat. Once you are in that range, the longer the meat is cooked at that low temperature the softer it gets. It is easy to get right everytime because you are cooking them so slowly. It isn't like accidently overcooking the meat a bit in a pan or on a grill. Also, the meat is cooked evenly through the whole cut. Steaks I like rare so I do 1.5 hours at 130 F. I sear them when I am done. I have done them longer but they just get too soft for me to call them steaks anymore. I just use soy sauce, chili sauce, and some garlic and out comes some of the best steaks I have ever had. The only thing that I sometimes have to watch is that it is easy for them too get too salted due to all the juices being trapped in the bag. Soy sauce or whatever goes a lot further than marinating in a bowl. Now this is the one that blows me away every time. Sous Vide is sometimes called something the upgrades your cuts of meat. This is so true. I will get like a 3 lb slab of chuck roast for $9. So, chuck roast is a tough cut of meat and that is why it is cheap and often put in stews or roasted. Now, if you sous vide it, you can keep it rare and soften it up. I sous vide it for 27 hours at 135 F and it comes out like prime rib. It is soft, red all through it, and juicy with a strong beef flavor. It is really amazing to able to do this with a cheap cut of beef. Anyways, if you get an instant pot or sous vide device, it is one of the best bang per buck spent things I have bought. I know some of you think I am overselling this but the whole process makes it so easy to get a chunk of meat cooked exactly right every time. Imagine being able to soften up any cut of meat and keep it rare as well, never overcooking it.