why sous vide works so well, explained in about a minute

Pretty succinct YouTube Short. Once you go sous vide, it's hard to go back. The lady does make one claim at the beginning, though, that I think many chefs would dispute: "...chefs get the perfect cook on steak every time." I think chefs like Andy from Andy Cooks would say that sous vide is more for n00bs like yours truly—people who are steak idiots and need help. Chefs in the kitchen are, I think, much more likely to use more traditional methods like sear-and-finish (in the oven) or reverse sear. Or, if they're like my buddy Mike, they'll just grill 'em.