I can think of three different steaks off the top of my head that are easy to cut at home, Ribeyes, NY Strip, and Filets. Ribeyes can be cut off Prime rib. Andy already mentioned NY Strip from a striploin. Filets are cut from a whole tenderloin.
Prime rib clods and Striploins require very little work. Maybe just trim some fat, if desired, then slice across the grain into steaks. This is nice, because you can slice them to the thickness of your choice.
Tenderloins have a Silverskin membrane the covers part of the loin, and that needs to be trimmed off. This is easily done with a sharp knife by inserting the tip just under the silverskin, and angling the knife against that membrane slightly, then sliding the blade carefully with the grain. You'll have to do this many times, as you'll only get little strips from the whole piece of membrane. Then, you'll have to slice steaks off.
You vacuum sealer is probably the best way to go. Almost all the meat we get where I work is vacuum-packed, either IQF single-portion, or Cryo-vac'ed sub-primal cuts of meat, like tenderloins, striploins, prime rib clods, etc.
My other half and I usually buy ground beef in 10 lb bags from a local butcher. I'll portion that hamburger out into 2 lb portions, and put that into a gallon ziplock. I flatten the meat out and squeeze all the air I can out of the bag. This gives me a uniformly square packet of ground beef, about 1/2" thick. I can easily thaw one of these packets in a little water, in my sink, in about 20 minutes, while I'm prepping everything else.
