I think that you will find that if you normally like a steak rare cooked using traditional methods you may like medium rare more when using the sous vide method. I now cook all of my steaks between 132°-135° F and I enjoy them more. At lower temperatures the fat does not really melt into the meat. When ordering in restaurants it is always a gamble and I order rare with hopes that it will be mostly medium rare. You might also want to try just a little more time to let the temperature stabalize throughout. If the meat is cold it takes a little more time to get it all up to room temperature.