Doug, on behalf of the Community thanks for the detailed and useful feedback on your test cook. Important factors in competent SV cooking are having both the knowledge and confidence to succeed. You clearly have both.
One of SV's significant benefits is the latitude in cooking time it provides on the long side. Yes, a longer time results in increased tenderness but only so much before the outcome is unpleasantly soft.
Cooking time is product dependant. With 2 1/2 to 3 hours for your steaks, even as long as 4 hours and you'll likely be very satisfied. Switch to lesser quality cuts of steak and you will discover you need a 12 to 24-hour cook for optimum results, sometimes even 36 hours for something as solid as brisket.
The cat prefers prefer blade eyes, deckle meat ( prime rib caps), and top sirloin cap from pasture-raised cattle with a rich flavour that grain fed rarely attains. As you are clearly comfortable with experimentation you might want to try something different occasionally.