Earlier quoted context omitted.
Do both. Sous vide to your tastes, then in a hot pan on each side for 3-4 minutes. Best of both worlds, without having to worry about overcooking the outside to get the desired internal doneness.
> Sous vide to your tastes, then in a hot pan on each side for 3-4 minutes Cook a steak, and then put each side in a hot pan for 3-4 minutes?!
I love sous vide for tougher cuts that need a long cook time, but using a sous vide for a ribeye is just pointless.