My grill marks are professional looking but it definitely didn't crust the way I would have wanted or normally appreciate. I always cast iron at hot as fuck, but with corn and asparagus I couldn't beat the grill. Plus less cleanup.
For typical steaks sous vide and seared I go back and fourth with butter, most of the time I can't tell a difference but I didn't want to test that with something lean.
Also, while I do love medium rare everything, I did these at 135 for two hours and they were pushing it into rare territory. Actually did strip at 140 last week and they were quite red as well.