Play around with the burner on an electric range, a big pot of water and a thermometer....not too difficult to regulate the water temp to cook the steak to your preferred level of doneness, especially if you're going to finish it off either in a skillet or on the grill. All of my steaks go to 110 - 115 degrees in the sous vide, (or stove top) then varying amounts of time on the grill to finish / sear.
We love our Sous Vide and it is easy to maintain the temp without watching it, but this would work if you can monitor it.
