Jen, a significant benefit of SV cooking is that it's gentle to your food. The surrounding warm water slowly brings it to your target temperature and then tenderizers it to the precise degree of doness you most enjoy.
It's like giving your food a relaxing massage while grilling is more like applying electroconvulsive shock therapy to your food. The Weber books were encouraging you to lull your meat into a false sense of security before their firey jolt.
It's not wrong if done when you are mindful of the time spent at room temperature, just unnecessary.