In 30-40 minutes of waiting for the sous vide to heat up and still have to brown the meat afterward, I could have already cooked the steak and pork chops in a skillet, eaten and started the dishes. I like uneven cooking with the edges with a bit of crust and the inner soft. Simply do not see the point.
Apparently, the method retains a lot more of the nutritional value in food, which is why I think my husband became interested in it.
This article goes into some of the culinary benefits:
http://modernistcuisine.com/2013/01/why-cook-sous-vide/
I’m not completely sold, but what drbuzzard said about the pork chops cooked this way does interest me...