Can't you use the sous vide for a reverse sear? Take it up to a few degrees below your desired doneness temperature, than sear it on a cast iron skillet? I was always under the impression sous vide's were great for the reverse sear method. Do people actually just eat the meat straight out of the bag, grey color and all?
It's not really the same thing, you do one or the other.
So the reverse sear exposes the fat of the meat to high temperatures in an oven, like 225-275 degrees; and this breaks down the fat and also allows for chemical reactions in the food to take place changing the flavor profile. So the taste of a reverse seared steak in an oven is more complex. You also have the ability to impart more flavors in a pan reverse searing the steak rather than in a vacuum bag.
By contrast, sous vide gives you a very delicate increase in temperature, uniformly, and over a long period of time. So the meat's texture is very soft, and if the cut of meat is tender then you'll end up with a tender steak. So a ribeye is a fantastic cut, but if you wanted to do a chuck roast you're much much better off in an oven.
Also doneness is important here. If you're shooting for anything beyond medium-rare, then sous vide is totally pointless. But I'd never take a proper steak past medium-rare so this wouldn't effect me, but if you're cooking for someone else and they want a medium steak, then sous vide is actually a huge waste of time.
But if you're like me and want a medium-rare throughout steak, edge to edge, then sous vide is the way to go. That being said, reverse searing over a wood-fire is definitely going to give you way more flavor.
Simply put, it's one technique to add to a toolbox of techniques .. It's not "the best way" its just another way to get a great steak, depending upon how you want your steak cooked.
p.s.
Everything I just said kinda goes out of the window if you have a steak thicker than 2.5" thick should probably be cooked sous vide..