I finish my meats with a sear when I sous vide. Ideally I'd have a torch too, but a super hot pan on the stove works for me (or maybe grill too now that the weather is nice). Sometimes the meat looks a little funky post-SV, but after a sear it looks and tastes great.
This summer, when I'm not on vacation I'm going to try to get a lot of cooking done... So far all I've done sous vide are carrots (like the Serious Eats glazed carrot recipe), eggs, and steak.