knapplc

Be sure to sear the meat after cooking sous vide, which you probably are, but I know a couple people who weren't. Also, the texture/moisture varies greatly depending on cooking time and temp. Chef Steps website talks about the time/temp for a lot of meats and how they turn out as far as texture and moisture. And just to make you hungry:

You're so lucky you have a machine! I love those sous vide egg bites with bacon from Starbucks! Have you tried eggs yet?

I have not done eggs. I haven't been proactive in finding recipes since using the sous vide is so time-consuming.