Why sous vide your steak? Because it's the most reliable way to get perfectly cooked meat every single time.
The thickness of a steak is not just about portion control. Without an adequately thick steak, it's very difficult to get that perfect contrast between exterior and interior. Very thin steaks will tend to overcook before they can finish developing a nice crust, even over the hottest fire you can build. With sous vide in particular, using a thicker steak will help you maintain more of that perfectly cooked interior during the searing process.
The one cooked to 160°F lost more than 10 times as much juice as the 120°F rare steak. Additionally, with the well-done steak, you can see a distinct layer of rendered fat floating on top of the juices. I recommend cooking steak in the rare-to-medium range, so that you minimize juice loss while also keeping those fats inside the steak where they belong, adding flavor and juiciness to each bite.
Head all the way over to the 24-hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It's a strange mouthfeel: The steak is still plenty juicy , but the meat shreds instead of offering resistance or chew.
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