90C for sous vide??? You're going to kill any meal at 90.

Make it "up to 90°C". 5th quarter meats are better done in the higher end of sous vide temperatures.

Point being, you can throttle your equipment to the desired temperature and use that energy effectively.

How can you bear to eat sous vide though? I've tried it for months and years, and I still find it troublesome. So mushy, nothing enjoy.

Did you skip searing it after sous vide? Did you sous vide it to the "instantly kill all bacteria" temperature (145°F for steak) thereby overcooking & destroying it, or did you sous vide to a lower temperature (at most 125°F) so that it'd reach a medium-rare 130°F-140°F after searing & carryover cooking during resting? It should have a nice seared crust, and the inside absolutely shouldn't be mushy.

Please research this. Done right, sous vide is amazing. But it is almost never the only technique used. Just like when you slow roast a prime rib at 200f, you MUST sear to get Maillard reaction and a satisfying texture.