I think the only sous vide I've ever had (that I know of) is that starbucks egg dish and it is out of this world good. For an egg I mean.
But for us cheapskates with no pricey gizmo reverse searing a steak is a technique that seems kind of similar. Have you tried it? Produces an even cook throughout and a nice char on the outside, and makes it really easy to control the temp (which is nice when you're a rare and you're wife is an embarrassing medium). Works on the grill (with a good thermometer) or in an oven with a pan finish. Has to be a thick cut, though.