My generous brother just gave me a Sous Vide (water oven) and I have been having some serious fun with it. A hanger steak bathed about two hours and seared a couple minutes per side was killer tender and tasty.
This hunk of boneless short rib was left in about 36 hours,and seared about three per side on the gasser. It melted in your mouth, and tasted like prime rib.
I usually go no higher than 135F, which keeps these edge-to-edge rare.