@chatnoir - Thanks for the excellent advice regarding meal prep and planning! Good advice is always appreciated!
I actually had already taken into account much of the planning you discussed, I was primarily soliciting advice such as that you provided regarding the New York Strip and the Coulotte cuts. And I have never tasted Bearnaise sauce - and now I can't wait to try it!
I had already decided on the desired "doneness" (cook to 134 degrees for something on the upper end of a medium rare), and planned to keep all the steaks in the bath for between 2 1/2 and three hours, ensuring all would be cooked and ready at the same time. One of the things I love about Sous Vide is that "wide window" where everything is "done" and just needs to be finished before serving!
Regarding Pre vs Post Sous Vide salting - looks like you can't lose either way! I tried a few each way and all came out just fine.
As to how the meal went...
Everything came out of the bath fantastic - where you can tell by feel how tender they were - and everything was then dried off and seasoned. Unfortunately I wasn't clear enough to my brother (who was on "searing" duty on his "Big Green Egg") that he had to stick to my instruction of searing each steak for no more than 45 seconds on each side. The first set of steaks went from medium-rare to something closer to medium when he took it upon himself to sear them longer. (As he later said, he had sacrificed the "inside" for the look he expected "outside"!) The next set of steaks I seared myself - high heat, quick sear - and they came out perfect, turning my brother into a sous vide convert.
btw - I had already tried Coulotte Steak at home a couple days ago with extreme success! My wife now considers it her favorite steak!
So far I've cooked eggs, pork loin chops, bratwurst, creme brulee, culotte steak, rib steak, and new york strip steak. Aside from the steaks that were seared a little long everything has turned out incredible!
@chatnoir I'd again like to say thanks for the help!