I usually cook steaks like ribeye, strip, loin or T-bones at 131 for 2 hours up to 1.5 in thick. Quick sear and they have all been great.
I am not one to sous vide for days though. I will braise or pressure cook tough roasts. The best pork loin steak I ever had was a 2, 1.5" slices bagged separately and cooked at 145 for 2 hrs.
I agree about eggs and veggies. I have other means to cook them.