I agree but being a gun guy in california makes a man pedantic, I also like to use both the feel method and a thermometer when possible to help me learn, I might cook myself a steak every 2-3 weeks the learning curve is long and drawn out.
Since you asked about sous vide, I just did my first sous vide tri tip the other day. If they had not seared you would know, the outside would have looked grey and unappetising like it was boiled.
In comparison to a grilled Tri tip the meat was more wiggly / gelatinous if that makes sense, and it did not seem to leak as much juice when I carved into it. Overall the flavor was really good and the meat was really juicy but I feel like my gas grill did not give me the heat that I wanted to really sear the meat quick after cooking. I was afraid of over cooking it after it spending all that time trying to get it just right. Maybe a weed burner or the oven broiler would get it done better.