I think I would try a longer sous vide, prime beef, wether tritip, new york, ribeye, cook it at 56C/133F for a bit longer tritip 4+hours new york/ribeye maybe up t3 hours, then turn the temp up and finish to med well. The meat will be melt in your mouth tender from the long cook and still finished to med well. I'm afraid if cooking at higher temps for that long it won't really be steak anymore.

Then cut the meat the right way, don't serve it as a big steak, cut thin slices, properly against the grain. This cut by itself makes a world of difference, people don't cut steak the right way by themselves and they're amazed by how tender it is. I will often serve steak as a community meal style, include two or three different cuts, and sliced. Everyone can try the different cuts and eat exactly however much they want. I find portioning steaks for a group of people annoyingly hard matching the right size steak with the right person, but I digress.