came out amazing. id do it again. was so tender
As you can see, the steak cooked for just one hour stretches and pulls when you tear it. This gives the steak a pleasant amount of chew. It's still tender, but it tastes like a steak. By the time we hit four hours, that chew has been reduced a bit. Connective tissue has broken down and individual muscle fibrils split apart easily instead of sticking together, though a four-hour steak is still pretty decent.
Head all the way over to the 24 hour mark or beyond, and your steak ends up nearly shredding as you pull it apart. It's a strange mouthfeel: the steak is still plenty juicy (a steak cooked 24 hours loses barely any more moisture than a steak cooked for 1 hour), but the meat shreds instead of offering resistance or chew.
For the best results, I strongly suggest following the temperature and timing charts below.
http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html