IKR. I sear steaks for 6-7 minutes per side anyway for rare to mid-rare, so I don't see the point in sous viding for hours just to save 3 minutes in the pan.
I love sous vide for tougher cuts that need a long cook time, but using a sous vide for a ribeye is just pointless.
3-4 minutes per side is insufficient to raise a thick steak to 125 degrees (rare). Below 125 is "Blue", aka raw. Which can be fine as well, but I wouldn't call it a rare steak.
I've seen such steaks (I don't have sous vide myself), and they look like the perfect rare done steak. A nice pink shade throughout, with a beautiful crust.
Cook a steak, and then put each side in a hot pan for 3-4 minutes?!