Don’t brine. It adds nothing to the flavour and the ‘juice’ that it takes on is just water.
@AlyssaWOAH I always season before searing. Salt helps promote the Maillard reaction. I frequently don’t season pre-cook. If I’m using something frozen direct from the freezer I don’t season. I’m inclined to forget.
Actually, I used to sear steak in a salted pan rather than use oil. Haven’t tried it for steak cooked sous vide. Got to have a dry but well seasoned skillet to do it.