Where the sous vide shines I think is for cheap cuts such as pork belly or tougher game meat where you just can't simply sear until done but actually have to break down the meat overnight at target temp. Another perfect use is charcoal grilling for many people. Just throw a huge steak in the sous vide in the morning. Throw it on charcoal when guests arrive just for the flavor.
As to steak, just to be clear (since there seems to be a lot of misinformation in here), the best New York City steakhouses grill steaks in a 1800 degree broiler. This is a heat that is difficult to obtain at home, so the sear+oven actually yields a wonderful, very uniform doneness. I suspect you've never tried it, have zero experience with it, but nonetheless pass judgment on it? Why is that?
As someone who has eaten the most expensive steaks, at the most expensive steak houses in the world, I think it's quite fantastic. I guess I defer to your judgment though?
Also: your definition of "a perfect steak" is different from mine. You either like a little overcooked steak or a little undercooked steak (or maybe a lot of either), because you can't get uniform doneness in a cast-iron skillet and an oven.