Just another data point: I have an Anova Immersion circulator and have made some good steaks with it, but in my experience, reverse searing works even better [1]. Reverse sear entails pre-cooking the steak in your oven at a lower temperature and then searing.

The steak from the oven is less wet compared to sous vides so it sears better. The crust tastes better than a sous vides steak.

[1] https://www.seriouseats.com/recipes/2018/10/reverse-seared-s...