I like them grilled as well, I cook them hot and fast then rest them for 10 minutes. The difference between Sous Vide cooking and grilling is that you cannot over cook the steak, if you want medium rare you set the temp for medium rare and the water will maintain the same temp throughout the process, and with the grill your medium rare will only be the center of the meat, with Sous Vide, the outside will be the only part of the steak that will be cooked harder than medium rare when you sear the meat for caramelization and flavor. It is a learning process and I am new and learning. I did an Elk roast, it stayed in the water for 12 hours, then I seared it. It was delicious and much more tender than regular cooking methods because elk like deer do not have fat inside the meat but on the surface .