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Cuolotte steak cooking time sous vide

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At my job the other Day, we had to cook 60 pounds of coulotte steak, or top sirloin cap steak. I trimmed Them of. Cut the top fat diamond Cut. Presalted Them for an hour, then browned them in a kip fryer. After a blast chill, i vac packed Them with 50 grams of butter and some thyme. Now my question. My head chef insisted that we cooked Them in a combi oven for 3 hours at 58 celsius. After 3 hours cooking and 45 min of resting. The Meat was bleeding very much when i carved it ? What the we do wrong ? I have done this Many times, but then the cooking time have been more than 12 hours + and the result is tender succulent Meat with the juice inside the beef. But the chef insist on only cooking it 3 hours. Any ideas to follow his method and get perfect beef. Thank you all in advance