You’re welcome, it’s good to know you found my information useful. You don’t reveal the source of your reading material. I suggest you find more accurate sources that explain the reasons we follow certain SV procedures. At a minimum, you need to use a thermometer and read Baldwin.
No matter how cooked, if you want a delicious juicy steak go thick. 1-inch steaks used to be called Sandwich Steaks so their lesser quality could be hidden by bread and condiments. Instead of 2 thin steaks cook one thick steak for a superior outcome every time. Sear, slice and serve.
Someone once wrote here something about product consistency. Yes, it a useful quality culinary attribute, if not totally mandatory. You can adjust for inconsistency using different cooking times, but do you really want that headache?
Why would you make your cooking so difficult?
Steaking your own meat from sub-primal (wholesale) pieces of meat can be worthwhile. If doing so, you need at least a very sharp 12-inch blade so you can make long strokes resulting in even cuts of the same thickness.
Pieces of meat SV cooked together at 129ᴼF cannot result in both Medium-Rare and "overcooked’ meat. Bite, texture, and colour are all inexact and subjective indicators. Internal temperatures are consistently precise. Measurement provides knowledge.
Remember that your torch is applying temperatures at somewhere from 1,200ᴼF to as much as 3,500ᴼF. Much of that heat will diffuse into your steaks over time. Additional heat is additional cooking. The longer you sear, the more you cook. Please stop considering the SV technique as the cause of your inconsistent results.
If you are going to continue to SV cook 1" steaks you may want to cook them at 125ᴼF for Rare allowing the carryover heat from browning to result in about a 130ᴼF Medium-Rare internal final temperature. It will probably require several attempts at different cooking temperatures and searing time combinations to achieve consistency. Also maintain the same torch to steak distance every time. Many cooks keep the blue point of the flame just barely in contact with the meat for consistency. And maintain a detailed record of every cook so you can enjoy repeated success.
And yes, searing is always best done just prior to service to prevent carryover heat from developing that undesirable grey band. SV cooked meat requires no resting before cutting. SV cooked meat is always temperature stable unlike other cooking techniques.
I may not understand your last two sentences, but i will attempt to answer them. You may want to clarify them.
If you mean does dry brining improve outcomes?
Sous Vide is one of many cooking techniques that benefit from salting meat and holding it under refrigeration before cooking. Unsalted and uncovered meat will have an undesirable loss of moisture over time.
Some cooks chill meat after SV cooking and before searing to reduce the heat penetration of browning causing greyness. I don’t, always striving to serve my guests the warmest meat possible.
It is my observation that many cooks confuse charring that adds bitterness with searing or browning that enhances the flavours of the natural meat surface sugars.