Yup... The great thing about sous vide is you get exactly the same color and temp right through the steak, then a thin browned crust from a quick screaming hot cast iron sear at the end. Try adding a little thyme or rosemary in the sous vide bag. I do mine sous vide at 130 F for an hour or an hour and a half for medium rare. Sounds crazy, but it works by holding that exact temperature in the water bath, and the length of cook let's that temperature penetrate right through the steak without overcooking the outside. See [Link: seriouseats.com]