Sous vide and a kamado grill (Big Green Egg).
Or just skip the sous vide and use the grill. Granted this is not a fast process but it will produce amazing steaks.
There are 3 methods I like: (ranked in order)
1. Sous vide & sear (cast-iron or Searzall)
2. Salamander
3. Reverse-sear
Sous vide takes awhile, although you can pre-cook the meat SV & then store in the fridge (or freeze) to sear later (if you're into meal prep or planning ahead).
Salamander is super-fast, and tbh, sometimes I like it more than a SV/seared steak just because it has a chewier texture. Depends on the steak though, a lot of the tougher cuts come out better SV'd.
Reverse-sear doesn't require any special tools (just your oven & then a skillet or grill or whatever to sear) & comes out pretty good compared to most other methods. If you have a really awesome gas grill, that's a good way to do it to, but most gas grills don't have the heat required to really crust them up too well, so reverse-sear with like a cast-iron finish gives pretty good results if that's what you have available.
I've pretty much been disappointed with every steak I've ever gotten at a restaurant since I started to really get into cooking (especially after getting an Anova). It's just one of those things I don't really order out anymore because mine's better, lol. Not bragging, it's just a quality difference, especially for the price. And as a bonus, tools like sous vide machines make it hard to screw up the final result, so you get really consistent results every time. I've been reading through this book lately:
https://www.amazon.com/gp/product/1466381280/
It's basically procedures for how to prepare your proteins (etc.) ahead of time. So you can keep chicken in the fridge for like five days just fine, sealed in the bag, after sous-videing it, and then just heat it up by giving it a crust or whatever when you're ready to eat, so you don't have to wait hours to SV it on the day that you want to eat it.
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