Conclusion: While I understand that sous vide prevents any possible errors due to carry-over heat, etc, I prefer the dryer surface that this low-oven technique produces. And, with a low-enough oven temp, the grey band was minimal.
While I love sous-vide for a lot of things, I only use it on my steaks when I don't have top. I can get them ready in the bags, start the circulator while at work, and then ping someone at my house to drop them in. With that said—I've preferred the results from a standard reverse sear. I find the grill is superior to the oven for imparting a nice smokey flavor for obvious reasons—and I think it it's hilarious I can control the temperature in my Weber more precisely than my oven!
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