I've had a Sous-vide setup for years and will use it for just about everything, except steaks. No matter what I try I cannot get results anywhere near as good as I get with a simple reverse sear.
Oh interesting... I have tried both and had the opposite experience. A steak Sous-vide to rare and then finished on an ultra hot cast iron skillet with oil, butter, fresh herbs comes out better and more consistent than the reverse sear. How long are you leaving your steaks in the water? Are you putting oil, butter, or any aromatics into the sealed bag?