^^^ this
I had a dinner party of 10 not too long ago and sous vide 2 tri tips. I did them both and then removed one, raised them temp 5 degrees and left the other one in for a couple of hours so there was a choice of “pinkness” for my guests. Then lowered the temp and kept both at temp while I fixed all the sides.
It’s a juggling act to get everything to come out at the same time so everything is hot. With a sous vide, it removes worrying about the meat. Like you said, throw it on the grill and ready in minutes. And perfectly cooked and juicy.
It does simplify things so much, and it’s hard to screw things up too.






I do what I can for them. 




