John Burns - 9/18/2023 12:27 Sous vide has the advantage of long slow cook for tenderness while still allowing the meat to be cooked to something other than well done. You can go medium rare while still getting the tenderness of long cooking well done. That is one advantage of sous vide. Another is since cooking in a bag holds juices in the meat. The disadvantage is you have to sear the meat in a separate operation, so a bit more involved than just slapping it on the grill. That is if you want the presentation to look nice. No need to sear except for looks.