I have had my Anova for just a little over a week, and I think this is missing something. Yes, the "sear then oven" technique gives you a good steak. The sous vide steak I made tonight is the best home steak I have had - more tender than the cast iron steaks I have done. It's also easier - I can make sides while the steaks cook in the water bath, and my window to get them out and still have them at the doneness I want is literally hours, whereas I have to precisely time when I I remove the steaks from the ocen to get the right internal temperature.