Kenji López-Alt alt has a really good book too called Food Lab, taught me all about sous vide in a cooler (which led me down the road to making steaks that are better than you get at a restaurant every single night).
Last year I went to a fancy steak house in Las Vegas, and my thought was that I prefer my own steak. I was surprised, since I assume that restaurants have access to better cuts and can age it better. I mean, it was a fine steak, but I preferred my own.
I highly recommend the ChefSteps Joule.