My son introduced me to sous vid cooking. I was skeptical to cook my steak in a zip lock bag in a water bath. The results were amazing. You can literally dial in the exact degree of doneness without any chance of over cooking and with a searing in a cast iron skillet to finish the steak it looks and tastes delicious. However, I haven't given up my grill and when the weather is nice I still like to fire up and grill in a conventional way.
Yes, the price of steak is obscene, but deals are still to be had out here in cattle country.
I've cooked steaks sous vide, and you are correct about the temperature control. I didn't care for the texture, however. The steaks have the texture of filet mignon, which is fine if you like that texture. I have gotten steaks that are just as tender and juicy but with a more normal texture using indirect heat on the grill--low and slow. This also avoids the kitchen mess from searing on the range.
I have used sous vide on pork loin with amazing results. Vegetables done sous vide are absolutely amazing--so flavorful you can't believe it.