I disagree with the oven thing. My oven doesn't go low enough to make a good medium rare steak. You'd have to yank it out before the entire thing could cook to medium rare temperature, because the outside will be hotter than the inside.

Also, the cooking time length of sous vide is an advantage. It gives collagen and tough connective tissue time to break down and become delicious gelatin, making the meat much more tender. One of the advantages to sous vide is that it you can make delicious results out of meat that would otherwise be too tough... without overcooking it.