I like telling people how if you plug your nose, you can't tell the difference between raw onion, apples, or Potatoes.
I know the marks are important, I was just drinking last night and reminded of my kitchen days where something wasn't done "right" is all
I don't have a Sous Vide option, as I've never even actually used one, but I know the concept and how it works.
When you do Steak in that, do you sear the outside first ? Depending on the cut and the quality, that's essentially "done enough" for me LOL. Filet Mignon Au Poivre is probably the example I'd use for that; Just sear the outside with a bunch of black pepper and call it a day.