How thick was the steak? Cooking is about heat penetration. It's the thickness which governs how long heat will take to penetrate your steak. If it was only an inch thick the two hours should've been adequate once the bath was up to temperature. If your piece of steak was 3 inches thick, then the 2 hours is unlikely to be sufficient time to bring the steak up to equilibrium with the bath.
Also, you've not said if the bath was up to temperature when the steak was placed in the water and you began timing.
Basically, the more information you are able to provide, the easier it is for us to help you troubleshoot your cook.