Not disagreeing, and honestly it's much faster to do in a pan.

Still, I also understand the appeal. More precise, less issues if something interrupts you, and perhaps the best benefit is batch cooking steaks. Especially when starting, using sous vide can help you focus on getting the sear right and not ruining your steak.

Plus, with thicker steaks, you often need better pan temp control or the use of an oven to help get it to cook evenly. And that's just an extra layer of hassle that takes time to master as well.

But I concede it can also be a crutch for a relatively easy cooking skill.