How much does a degree or two matter for steak texture in sous vide?

[Richard92]

I just got a sous vide circulator and I'm excited to try it out, but I'm a bit confused about the temperatures. I found a detailed sous vide temperature chart online, but it seems like every source has slightly different recommendations for doneness, especially for steak. How much does a degree or two actually matter for the final texture? Do you find yourself sticking rigidly to a chart, or do you adjust based on personal preference?