I'm impressed but disappointed the "reverse sear" is missing. If you haven't tried, it, it's a pretty amazing way to cook a steak and it scales up to lots of steaks at the same time.
2 minutes of cooking for reverse sear? In practice, a 3cm steak would probably need 20-25 minutes at 100C before sear. This model seems way off at this temp range, but seems closer for sous vide.
I tend to do something around 75-80c for an hour on a 3-4cm thick steak. The slower one goes, the easier it is to make up for errors in probe placement, multiple steaks, etc.
One thing to note is that reverse sear was his answer to sous vide being too expensive. He does note that there are upsides and downsides to both, but the world has changed and these days precision sous vide circulators are dirt cheap.
I've tried both and much prefer the reverse sear to a sous vide steak. Getting a good sear on a wet steak is pretty difficult.
I will say that sous vide steaks make good camping food. I get vacuum sealed ones, cook 'em in the bag, toss 'em in my cooler and when it comes time, they can be dried with a few paper towels that then get tossed in the fire, some salt and pepper, and put a steak on a spit like a marshmallow.
Kenji Alt has gone into some depth on the tradeoffs between reverse-sear and circulators. There isn't much downside to reverse-sear; you get superior browning (the same quality browning on a circulated steak will give you a grey band), and basically just trade off not having to keep track of time.
It's awesome
[1] https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...