^^^ 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.