The sous vide is not the hard part here.

It's the deep frying for the sear.

Not many people are willing to deep fry in their kitchens. It's messy, potentially dangerous, and not only stinks up the entire house for days but leaves a layer of oil over everything in the home that builds up and you can never really fully remove.

There's a reason restaurants have massive powerful vents above the deep fryer, and that people who regularly deep-fry at home do it outdoors.