What finish were you chasing? Not really sure that there’s any point in using sous vide for steaks if you’re after well done or even medium well. The temperature is enough that the fibres tighten up, expelling moisture and giving a dry and frequently tough texture. Searing on top of this, no matter how quick you try to be, is going to result in something akin to shoe leather.
May I suggest decreasing the temperature into the medium zone for your next attempt and see if it comes out any better.