I followed the instructions here precisely:
Want a wicked sear? Grab the mayonnaise! – Anova Culinary
The only difference in what I did was using a ceramic skillet (Extrema). I never use mayo, instead use Miracle Whip, but to do this correctly, I made a special trip to the grocery and found mayonnaise - the real, original, Kraft version. Following the advice of one of the commenters, I applied the mayo to the top side of the steak about 10 seconds after I started the bottom side searing. I have to admit, that if I can’t find a way to give my steaks a good sear, I will not be using sous vide for steaks ever again. I even bought a special propane torch that had been recommended. Good steaks are too expensive to have such a meh result in the sear no matter what method I choose to sear it. And, no, I’m not going to heat and mess up my grill just so I can get the sear that I won’t. If I have to do that, I’ll just fix a nice juicy steak on the grill and skip the sous vide prep time.