It's #2 for me. If you use the sous vide method you can guarantee a perfect cook every time. Once you are confident your steak is actually cooked through at the exact temperature you want, the rare/med-rare becomes much more desirable.
I was turned onto sous vide here on GB, and my gosh it's a revelation. Wife and I have eaten probably 40 perfectly cooked ribeyes over the last 4 months. 132.5° for 3-4 hours, finish in a pan of butter for sear. Never had a better steak anywhere, and it's near impossible to screw it up.
