Tried sous vide steak tonight with Flannery (chuckeye first cut and filet tail) and meh, not impressed. Super tender, fully consistent throughout, of course, but lacking any pizazz, any real distinctive flavor. I put the steaks in the fridge for 4 hours beforehand to dry out a bit, put the chuckeyes in one bag, the filet tail in the other, 130 degrees for 2 hours (for the chuckeyes - 1.5 hours for the filet tail as it is thinner), then seared on the pan. The chuckeyes were insanely tender, could barely pick them up, when attempting to put them in the pan.
They were ‘fine’, I guess, but not as much character/flavor as reverse sear, which is basically the same method, in theory, though less controlled.
Perhaps searing on the grill might produce better results.