I love all this passion about how meat should be cooked.
Sous Vide is an outstanding intervention when applied with care and knowledge. Cooking jowls or short ribs 72hrs is brilliant. Sure you can over do the treatment and it aint good for everything (seafood) but once you understand how the gentle heat awakens the enzymes without denaturing the proteins, if executed properly, will yield a superior product than dropping a raw cold steak onto a super hot surface. Even bringing the steak to room temperature will have dramatic results. Obviously there's inherent issues with bringing meat to room temp: contamination being the main problem.
Some may have seen these pics before:
72hr Sous Vide Chuck Roast
24hr Chicken Ballontine