@richieleyland @jedijester @Teacherjes
I cook a lot of meat, beef, pork, venison, and now I only use Sous-vide.
Then finish in hot cast iron pan with butter.
The thing about Sous-vide is that the meat gets exactly the same rareness all the way through.
It takes a bit of experimentation to get the temp. and time right.
But man this is the only way to cook meat.

@richieleyland @jedijester @Teacherjes

More on Sous vide.
This is the one I bought, no it dose not have stupid Bluetooth.
The most important thing when starting out, is to keep notes. And take pictures of the end product sliced open. Thickness matters, as dose how much water flow around the bag.
Yes it is a bit pricey, but you can cook almost everything.

https://www.amazon.com/Chefman-Sous-Vide-Immersion-Circulator/dp/B077P73F2V