Perhaps an independent, I would be amazed if a chain did.

a sous vide steak is an interesting thought, however according to this URL link, "Unfortunately, sous-vide cooking is deficient in one key category: it doesn't brown your meat."

Having a steak not browned or charred would be missing a very important taste/texture component IMO, but the article also goes on to state that a chef can do a post sous vide searing of the steak.