Over the years our family take on sous vide meat is this:
cook as is in the bag, be more selective of the breed & the resulting cut.
We tend to look at Serious eats piece on salting burgers & the resulting mush that can occur as salt breaks down fibres.
Any extras can be introduced in the pan (3 people, up to 3 different finishes, 2 different degree’s of state of cook (or the foul “doneness” word)
Our meats which are pre-cooked are always brought back up to temperature in sous vide before hopping in a pan of butter for a sear finish otherwise they will still be cold-thru-luke warm in the centre from the fridges designed action.
(if we are doing noodles in an insulated bento container that is different, both cooked egg & meat are bunged straight from the fridge (we keep ours at 2c / 3c in with the noodle water / broth & seal & sweat themselves to dinnertime)
Don’t “bungle” a cook, use the app, practise, …cheap eggs, cheap meat, the difference is in the cook via sous vide.
I’d be more impressed at the turn around of a lowly steak cut than an already “posh” one, because that makes for better eats on a regular night.
Basically all steak will be good steak done via sous vide.
Refer to the guide section of the app before getting absorbed in user recipes, (you can cook straight from the guides)
I will forever bang on about “salad chicken” …done so nicely via sous vide that my daughter pleads to take a salad to school …which is unheard of under normal packed lunch circumstances.
With sous vide you can do white tablecloth type “restaurant” steaks, however more succulent day to day food is where it is at, because it all becomes “restaurant” with minimal effort, a little set & forget, or forgot & need to defrost, …which becomes a mere blip in the process of a sous vide cook …likely why blokes love to cook via sous vide, …its more my domain than my wifes, a bit of culinary sharing by dint of result is to be encouraged, get a few basic pork steaks, some chicken breast & a few cheaper steaks, a dozen eggs too & simply “play” to find your feet, it offers a lot more confidence than jumping into a pricey steak with great expectations & maybe a bit of potential one up manship, that does nothing to nerves regardless of how simple a sous vide cook can make it.
When finishing the steaks have your other half with you as plate presenter / pair of hands …the pan finish is very quick (thank-you butter browning)