So, we got a Sous vide, and i used it to cook sirloin (2 inch thick). I set the temp for 140 (medium), and let it go. I did put the steaks in vacuum sealed bags. It took an hour or so, which seemed fast. It turned off, to I turned it back on (at 140) until dinner. I pulled them out, seared them in a cast iron for 2 min per side. Let them rest, and cut into them. They are well done, and so tough they are hard to cut. What did I do wrong???