Sous-vide is totally unnecessary. People don't understand that they need to take beef out of the refrigerator and let it sit at room temperature before cooking so the middle isn't still freezing cold. I'll sear at 700 degrees in my Egg grill. (hotter would be better still)

Grass fed beef is liberal hippy tree-hugger bullshit. I got so mad at my wife for buying it once that she is now banned from buying any cuts of beef. Godamn hippy assholes at Erewhon convinced her it was good beef. I'd rather eat chicken.

I have to say that it is not necessary for tender good quality steaks such as ribeye but for a chuck steak, it is very clearly a viable option if you want it rare/medium-rare.
but most people dont really associate cuts like chuck (and personal favourite, blade roast) with tender steak. :p
but I still use it for ribeyes and such because I am not a shitty hipster cook and get awesome results from it.

I use chuck for stews or burgers. It's not even worthy of a roast, although I have made a few roasts with chuck.

Keep in mind that I find sous-vide strange when one can roast at 150F -190F for extended periods of time.

you can but it will not be as juicy or evenly cooked. a roast is quite different from a steak, in texture, generally too.
beef proteins contract around 65c? and squeeze out juice slowly, the higher you go the more juice loss/per time it takes. keeping it around a perfect medium rare 56c for 24-48hrs allows the enzymes that break down the protein strands (tenderizes) enough to make things tender enough to be used as a medium rare steak - short rib is awesome as steak, thick cut ones. we all know how chewy it is when simply grilled without any marinades or anything
but imagine ribeye tenderness on a thick cut short rib piece, and cooked medium rare all the way through. although it takes 72hrs for this.
I think, in the right hands, it is an awesome tool to add to any kitchen. but a lot of people get it wrong unfortunately! weird soggy texture, i think from not letting it cool down enough before searing, and a lot of people get shitty sear on them and no charmarks from enough heat like a true steakhouse does.

but if you just don't like waterbaths, CVap ovens will keep a steady 56c for as long as you need too!

I hope that made sense, just about to go sleep and I am lazy when I type on the phone.

I have a sous vide, but I never use it for steak.  I prefer steak cooked at high temperature.  Need to render all the fat.  I do 900 degrees on the big green egg and flash cook a dry aged steak about 5 minutes.  6 for normal.

Not sure you can dry age a single steak.  A week also wouldn't do much according to this guy:

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

I have a sous vide, but I never use it for steak.  I prefer steak cooked at high temperature.  Need to render all the fat.  I do 900 degrees on the big green egg and flash cook a dry aged steak about 5 minutes.  6 for normal.

+1 :-)  That's exactly it. The heat required to give a good sear will cook the steak (allowed to rest to room temperature) nicely to a uniform medium rare.

Not sure you can dry age a single steak.  A week also wouldn't do much according to this guy:

You dry age the entire rib or tenderloin, then cut into steaks. A week is what I consider minimum - most of the moisture loss occurs by the end of a week. The towels, changed daily, help soak up excess moisture. The longest I've done is about three weeks. I don't like to cut away too much stuff.

removes the need for constantly checking the steak (yes it is a bit of a noobie thing in that sense )

That's essentially what it is. I'm too much of a traditionalist. The mark of a good cook is obi-wan abilities and temperature control. I drive my wife crazy to this day because I won't write down recipes and instructions because it's all a matter of feel.