Bruce, unless you make some significant adjustments in your SV steak cooking technique you won't get better results. Your persistence is admired, but it's not getting you what you want.
It's been my experience that approaching 1-inch is the minimum thickness for successful SV steak cooking. I don't know why, but it seems to be and you are better off cooking thin steaks conventionally, - that's hot and fast for medium-rare.
We've established you have a trusted source for your steaks and by broiling you enjoy tender medium-rare steaks. SV Cooking 1-inch thick USDA Choice steaks for 3 hours ought to result in equal or better tenderness. The SV steaks' interiors appear close to the colour of your broiled steaks, right?
And you confirm that the searing isn't overdone too.
Toughness is often an indicator of too short a cooking time, yet you pretty well eliminated that. I'd give SV steak one more try by cooking a 2-inch thick, or thereabouts, boneless club steak from your usual butcher. Don't pre-sear or preseason it. Just vacuum pack and cook at 129F for about 4 hours. After 4 hours remove from the water and give the centre of the steak a good thumb and index finger pinch. Think about the meat's tenderness as you pinch. If it still feels too solid for you raise the water temperature to 131F and cook for 2 more hours. It will still be medium-rare.
Then decant the test steak, thoroughly dry, season as you like, rub with a little oil or clarified butter, and sear as you have been doing.
That's very hot and very quick.
Finally slice the seared steak on a slight bias as thick or thin as you like. It shouldn't matter. Please report back with details of your experience after enjoying it or not.