Cook it sous vide and then give it a quick sear.
Everything in moderation.
Everything in moderation.
Then you're getting heated plastic?
What people love about sous vide is that you can cook a steak to 135 or whatever exact temperature you desire then sear it. To do that you need both circulating water (to make sure the water bath is exact everywhere) and plastic (so half the meat flavor doesn't leach out into the water bath.