Agreed. Thats why I like the reverse sear method of:

• Salting the steaks
• Rest them on a wire rack (preferablt in the fridge overnight, but at least an hour)
• Cook it in the oven at a low temp until the thickest part is at ~120°F
• Sear in a high heat cast iron pan a minute or two per side until you like the crust.

The nice think about baking it vs sous-vide is that the oven dries out the surface for a reallt nice crust. You also dont need to buy a sous-vide setup and can use things you already have.

The only downside to this method is that you dont get anything in the pan for a pan sauce (if thats what you’re into).