Hi @Stivi. I'm really sorry you're feeling so disheartened. We'll do what we can to try and change that, but it might take us a little while to get to the bottom of the problem, so please have patience.
First to your photo upload, which might help us see where the problem lies. Unfortunately there is a limit to the size of image file that the forum can handle. Most cameras/phones, unless they are from the dawn of the digital age, take images that are much larger than the forum can deal with so I'm afraid you will need to resize your photo to upload it. Alas, I can't remember the size restrictions at the moment.
Now, to the real problem. Much like @chatnoir, I'd suggest keeping things as simple as possible to begin with. Use familiar tools first while you're learning the process.
Naturally tender cuts like steaks (rib eye or t-bone) really shouldn't need longer than 2 hours in the cooking bath depending on thickness, but can go as long as 4 - 6 hours without any serious detriment to texture.
When your steak is due to come out of the bath put a clean, dry pan/skillet onto your cooktop on high setting to eat up. Take your steak from the bag and dry it off with paper towels. Blot it thoroughly. It is important to get that meat surface dry. Brush the top surface of the meat with high smoke point oil (avocado, rice bran or grape seed are all god options) and season with salt and pepper as you desire.
By this time your pan should be plenty hot. Place steak in pan oiled side down. Blot upper surface with paper towel, brush lightly with oil and season. About 30 - 45 seconds on side one then flip steak. Give side 2 similar time on heat. Final step, depending on steak, roll the edge n the hot pan surface briefly concentrating on any fat cap it may have. Done. Serve onto a warmed plate.
I know it seems silly to insist on such a simple process, but the searing is where most things go wrong.