Can we talk about sous vide vs old school sear for steaks?

I did a side by side last Thursday, two ribeyes from the same butcher, one sous vide at 129 then cast iron, the other straight on the grill. The sous vide one was juicier but the crust was weak, the grilled one had that smoky char I miss, and honestly I'm leaning back to the old way. Anyone else done the comparison and stuck with one over the other?

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