I agree, Dave! Sous Vide makes an absolutely beautiful steak, but I and the family all agree that steaks I grill, start to finish, are better. SV changes the texture, and just doesn't have that grilled steak flavor infused into the meat! I can cook one pink, edge to edge, so I don't see the advantage of SV for steak (at least for me).
Tom - not trying to disparage SV steaks! They are very tasty, and do come out "perfect" every time. I was just simply pointing out the difference in texture and taste. I guess it's all about what you are used to! The bone-in ribeyes are beautiful!