We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
I'd try any of them, but there's still nothing better than a fat 2" Costco ribeye coated generously with salt and pepper and thrown on a hot iron skillet with some butter. No need to crank up the charcoal. Crusty on the outside, blood-red in the center.
Mashed taters and some garlic spinach on the side (lightly brown garlic in plenty of olive oil, then pile on a mountain of spinach and cover, let it wilt in its own steam, and stir a bit with salt)
I have cooked steak sous vide. The result is a perfectly uniform 135 degree medium rare, tender piece of meat. Sear it for 30 seconds a side and enjoy.
It can be a little off-putting at first because it is so uniformly tender as to seem maybe mushy? I have only tried this with rib eye, the only cut I've bought for the last 30 years - damn you fat freaks and your lean meat.