its just my hubby and me too. I dont see sous vide as a hassle. Although I have mine set up all the time and ready to go at a moments notice, i understand some or most dont. But what i do is buy multiple steaks and season or marinade and then put in individual vacuum seal bags, vacuum and freeze. When i want a steak i turn on the sous vide to the temp i like my steak, medium, cook for an hour and then drop the temp to hubbys liking, rare, and put his in for about and a hour and a half. i then take both out let rest for 5 minutes, cut the bag open, pat dry with paper towel and sear. Perfect every time.
I also do the above steps with chicken and pork also.
Also, if you are going to keep your anova set up all the time use distilled water as to not get a bunch of mineral deposit build up on your unit. I have had mine for over 2 years now and still looks brand new.