My first attempt was bland and dry. I then re-read about sous-vide steak and came to the conclusion that the steaks I'd cooked just weren't thick enough. They were half an inch thick, at best, and that meant they'd cooked for way too long.
This weekend I went to a real butchers and bought some proper steaks. 1.5" and tried again. Perfect.
In my limited experience so far it's about making sure your food is prepped for how you're cooking it. With a pan you do this automatically but with a Sous Vide you've got to be thinking ahead, you can't adjust on the fly.