The only thing I've found better than sous vide, is pellet smoking for about 45 minutes and then pan sear on cast iron pan. Amazing smoky flavor that you just can't get from sous vide and you get the same consistency of temperature that you get with sous vide. Plus, you can "man the fire" outside with a cold one.
I also LOVE throwing some butter in a pan with some garlic and using that to lightly drizzle over the steak. I've always been a proponent of a steak speaking for itself (A1?!?!?), but butter/garlic and mushrooms might be my exceptions.