Christmas this year brought a Sous Vide - water bath cooker. Anova brand - https://anovaculinary.com/
Really short learning curve and you bring your ziplock or vacuum sealed meat up to your done temperature and don't have to work hard or worry about overcooking.
Then when ready to eat you just put in Hot Cast Iron, or under the broiler, or over the grill or for dramatic flair use a butane torch and put your crust on.
Loving it.
Been getting inspiration from this YouTube channel
https://www.youtube.com/channel/UCpF...PKLolFR3gWhrMw
If you want to try it before you buy it there is a method of just adding hot water to water in an insulated cooler but you have to baby the temp.
https://youtu.be/EjvRmNqbfew