Themometers aren't fullproof, especially with filets.

Because it’s easy to overcook them if you use the traditional method and doing them sous vide allows you to dial in the exact doneness that you want without worrying about it.

You don't need a blowtorch - you could just use a super hot pan. As he said, it may not get AS good a crust, but it will still be delicious. And you'll be facing that searing issue no matter what cut you use - the torch just allows you to develop crust faster than any other method so that the inside doesn't cook any more, which you'll want to do with any cut you sous vide.

You could totally also do it with a filet by the way.

Huh? Sous vide ribeye can be absolutely amazing.

Looks like someone got a visit from Bizarro Santa