Sure, functionality, speed and consistency are important, but there is something special about a gorgeous piece of meat (or two) cooked properly in a salt dusted skillet; it's fat renders into the pan and the constant turning (a la McGee) allows for uniform cooking and a beautiful crust. A quick pan sauce made with wine and butter, finished with fresh herbs snipped from the garden and a warm rest (we used a pyrex pan with a lid) resulted in different textures and flavors playing off one another with delicious results. The depth and consistency of the crust changes with each bite and the inner meat is supple and juicy. It may take a little more effort by the cook but every so often old school is the only way to go.
So how do you like your steak?
UPDATED: It's been suggested (by Chef Olunloyo, anyway) that I've either predetermined a conclusion or attempted to create a non-existent controversy with this post. Yes, internet conversations can be slightly odd. So since Chef Olunloyo has not posted the comment I added on his site (which is always a great read), I will try to duplicate it here.
I have no predetermined conclusion on the subject nor any desire to create controversy. I certainly didn't call anything "boiled meat in a bag," and indeed, in context, it ought to be clear I'm no enemy of sous vide cookery. If I'm guilty of anything, it's perhaps an excess of brevity, or stated more simply: bad writing. The fact that I couldn't initially find a good picture of any sous-vide cooked steak (a deficiency I've now remedied, though the photo quality is still suspect) also may have suggested a taking of sides. But it really was intended as nothing other than a simple inquiry as to technique and preference.
Personally, unless I'm starving and iron-depleted, I usually find that eating a bigger cut of steak can become monotonous, and so the textural contrasts of which Alex and Aki speak are indeed something I often find desirable. On the other hand, in other circumstances (and Chef Olunloyo's post does make clear he is talking about skinnier, more flavorful cuts - skirt, deckle, hanger) I may well agree that sous vide cooking with a quick sear to finish is the way to go.