Usually a steak at a restaurant is allowed to "rest" for 10 minutes before being served, perhaps that helps? Also, cooking in a normal method gives more opportunity for moisture to escape.

OK, I'm just winging it, I don't have a sous-vide set up yet.

Is lots of red juice normal when making sous-vide steak?
What are the most convenient beaches near Athens (Greece) that are 2 hours or less to get to? All I care about is the water being clear. I.e. if I am ending a Europe trip and have 3 days to blow. 
Is there anything where I could fly into Athens and be on the beach in say 2 hours? It's hard to figure out Greece, because of all the islands and not doing proper Google searches. 
