For me, prep is prep. In most restaurants, prep will take up the majority of the cook's day. The whole purpose for the long prep day is to ensure success during service, making sure every customer leaves happy. While some see a steak that is cooked three times (although I don't count the middle searing as cooking), I see a prep process that sets my line up for success during dinner service. Once the prep is done, all my cooks have to do when we get an order is place the baggie in the bath and take it out on the pick-up. This "prep" technique results in a superior product that's easier to execute and way more consistent.
I have nothing against old timers, I owe my career to them. But if you ask the question "What has happened to real cooking?" in response to a post that outlines a sophisticated take on Sous Vide, then the culinary world has clearly passed you by.
If you have a suggestion for the OP on poaching steaks then post it. If you think what I suggest is going to endanger a guest or is generally unsafe, then raise a concern. If you have a better way of doing it, then by all means, please let me know so that I may learn too. But if your only contribution to the discussion is to be dismissive of a technique that you're clearly not familiar with...just know that any real chef semi intelligent person can see past the facade, revealing nothing more then self-concious ignorance.
Good point on the over cooking. I've done a lot of double blind taste tests on the fillet. I've found that after the initial cooking and chill, when the bag is dropped back into the bath for the "re-therm", it takes roughly 20 minutes for the core to come back up. At that point I have a 2 hour window until texture starts to degrade. However, anything that's in the bath for over an hour gets staffed out (I don't like to chill and re-heat after the hour mark).
Haven't had a problem with the "re-heat" taste using this method. I think it's because most of the steps are done in rapid sequence and on the final seal in the ziploc, the bag is dropped into an ice bath which sets the demi around the steak, forming a bit of a "protective layer." This protective layer is just my best way of describing it. I have no data to back it up, but my leap of faith is that this works much like the protective fat cap placed on top of a rillette to stop oxidation during the curing process.