For me, a few things are wrong with it. I'm a little ignorant and old fashioned - so take that into account - but from the perspective of a line cook, working a 'station' where you drop proteins into different circulators, cut a bag & then throw it into a deep fryer is everything I don't want to be doing. Sounds like my version of hell and not the type of kitchen I want to be working in.
I also don't like circulated steaks. I don't like cooking them (the first place I learned to cook steaks at were all circulated, not a fan of temping sous vide meat) and I'd much rather eat a piece of steak cooked from the raw. I feel that it changes the texture from spending that time in the water.
And as far as deep frying - it's the same way I prefer fried chicken done in a cast iron. There is something to be said for the direct surface contact to the heat. You could circulate a steak with whatever butter, aromatics etc to the perfect temp and throw it in the fryer for a crust, but at the end of the day, wouldn't you rather a steak perfectly cooked in a pan, basted at the end with all those things?? I know I do
Edit: I think a lot of things that you can do with cryovac & sous vide are awesome, so I'm not trying to sit here and say all things sous vide are bad/shoemaker. But from my own experiences I am not a fan of doing it for steaks. Just my opinion.