re: Is sous vide really the way to go for steaks?

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I season my steaks and seal them up then soak at 128 for 1.5-2 hours. Remove from the bag and dry them off then sear them for about a minute a side in a hot pan while basting them with butter.

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This is my go to method for thick steaks as well. Reverse sear works great as well, but at this time of year, I'd just as soon not turn the oven on if I don't have to.

For thinner cuts (flank, skirt, etc) I just throw on the grill for a few minutes per side.

I grill my steaks to medium rare 95% of the time. They come out perfectly. Occasionally my son wants a sous vide steak reverse seared in cast iron with butter. He says it reminds him of Ruth's Chris when done that way.
The only other time I like to sous vide steaks is if we are having a dinner party and one or more of the guests like theirs done medium or medium well. I cook theirs in the sous vide to their desired doneness and sear it at the end, while grilling everyone else's to medium rare.
It assures that everyone's steak is cooked the way they like it and comes off the grill at the same time without too much trouble.