Thickness is what you need to take into account. This will impact the time it takes for the steak to come up to temperature. There is a rule of thumb that you can use. It takes 30 mins (approx) for the warmth to travel half an inch. So, for a 3 inch steak you can work on 3 hours for the steak to reach temperature equilibrium, ie) same temperature as the water bath all the way through. From there you can decide if you want to cook it any longer than that.
Steaks are cut from low work muscle groups so are naturally tender and do not require a whole lot more than reaching temperature equilibrium. Knowing where on the beast your meat came from will help you select appropriate ‘time for tenderness’ targets. Harder work muscles are higher in connective tissue and therefore longer cooks for tenderness.
The rule of thumb I gave you is good enough for a rough calculation. It’s widely accepted as a practical estimation. The Sansaire chart may be more accurate but I’ve not seen anyone actually use the rule of thumb and have their steaks cold in the middle.
The accepted authority for all things sous vide is Douglas Baldwin. His work is the best reference available. Please note, the times in Baldwin’s charts are for pasteurisation which is not necessary for most home cooking circumstances (with the exception of chicken and turkey.)