Sacrilege!!!! 
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How many BBQ's have you attended, surely they weren't all medium rare with a hint of blood oozing from the steak... 
Plus, surely the extra charcoal from the last BBQ added and extra flavour compared to the norm of the kitchen?
But yeah, can understand the want for less searing and more slow cooking of the finer meats....
I'll also admit to having held very few BBQ's... 
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The outside of a steak should be nicely seared, but that doesn’t mean the inside has to be gray 
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I can't argue with that....
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Rain, shine, 4 feet of snow... doesn't matter, we use our outdoor grill. It's usually the first thing I clear off...
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Sous vide first then finish with searing on the grille. It's perfect for those of us that can't accurately determine when a steak is medium rare, medium, etc.
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That's what I said, isn't it? 
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Sous vide is definitely a fantastic way to properly cook meats. No argument there.
I personally like using an instant thermometer. It works wonders for cooking on the grill.
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Or another way of putting it.... Warning, NSFW...
Actually, who's looking at this topic on a work PC.... 
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I prefer my steak rare, get the animal to run two laps of a athletic track and when it sweats its ready
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So legendary....?
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.......and mustard
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Grainy mustard...
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Now there's a thing, the dutch make a grainy mustard that' excellent on toast and even better when you spread half a jar on the toast
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Not to say it is better, but the French is the one I am more familiar with, not that I have eaten it much over the years...
https://www.woolworths.com.au/shop/productdetails/5556/maille-wholegrain-mustard-mild
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This is one of my favourites, its a blend of mustard and horseradish sauce plus a few secret additions
Ban...lifetime.
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I used to sous vide steaks and loved it. I would still sous vide a roast. You're right, the color is always perfect.
Lately I have been heavily salting my steaks and letting them sit in the fridge for at least four hours. Then, I cook them in a 450 degree cast iron skillet - use your laser temperature thing - with a little avocado oil turning as needed. In just a few minutes the surface will have an almost black crust. Add lots of butter and some fresh rosemary and baste until the internal temperature probe hits your liking. 124 degrees for me.
You will have to start with a naturally tender steak, like a good NY strip, because you don't get the sous vide effect.
Best steak ever!
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My favorite is sous vide a flank steak for 18 hours that comes out as tender as a high quality cut of meat.
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