I will preface this with, I have only been at the Sous Vide game a little over a year and I am still learning the best times, like the Chuck above should have been in the water longer, I will know more this evening when I slice it into steaks for work. I use a warming plate to reheat them to avoid "over-cooking" them.
Sous Vide is great for thick cuts, roasts, butts and wild ducks and geese.
I usually wet out the cut with avocado oil, season, lightly salt, vacuum bag and allow it to acclimate to room temp. In theory, the long low temp cook should "breakdown" the tougher cuts and it has yielded terrific results with bison and chuck for me. Premium cuts, not a noticeable difference.
Another option is to Sous Vide and then finish/sear in either cast iron or use a kitchen torch to get the texture and color you want without over cooking the meat. I like rare/medium rare over hardwood and that is hard to do with 2" - 3" steaks or prime rib roasts.
Sous Vide allows you to control the internal temp and overall time more accurately than a pit, set and forget, 20 minutes before completion, fire up the grill and get it to 750º or a good flame and sear. Good high temp oven mitts and sleeves are a must for that.