ZHi, I don’t think it’s a good idea to cut it before searing, because it will loose a lot of juice.
I think it’s better to sear the whole piece, then cut it and enjoy it!
Or cut it before sous vide, cut parts about 25mm-35mm, and place them side by side in one or more bags.
And a great tweak is to use dry brining method before sous vide stage to keep juice inside.
https://community.anovaculinary.com/t/overcooked-ribeye-steaks/5120/7?u=ipa64