Thank you Apensa, i'm not particularly flexible when it comes to food safety.
And criticism isn't a word i use, to me feedback is always preferable as in Feedback is the breakfast of champions.
And now for your silver bullet.
In between refrigerated thawing and searing give your steaks a warm water soak while you prep the rest of your meal, but leave your Anova rig out of this.
There have been countertop portable induction cooking units on the market for a few decades now. Most of them cost significantly less than $100 and the recent crop have thermostatic controls that will enable you to heat a 2-steak sized pot of water to a reasonably accurate temperature. See where i'm headed?
First one home from work turns on the induction cooker with a pot of warm water to take the chill out of your steaks. About 75 minutes will sufficiently warm most steaks, just keep the warming temperature setting below your cooking temperature.
Of course with silver bullets there's always a catch, and with this one it's you will need to use a ferrous metal pot. That means it's magnetic. Grab a fridge magnet and browse through your pot and pan collection to find a small one with a bottom that the magnet will stick to. You will need one with a solid steel bottom, not a perforated metal disk glued onto an aluminum pot. Those aren't strong enough to enable the cooker's thermostat to work properly.
Enjoy your warm steaks.
I appreciate knowing you find my input useful.