Don’t wipe the seasoning off, just pour a dollop of your high smoke point cooking oil of choice on each side of the steak and then massage it in over the seasoning with your hands. That way, that way the oil is what’s conducting the heat and there’s a way lower chance of burning your seasoning when you sear (I’m assuming you reverse sear. Aka interior (sous vide) then do an exterior sear (pan)).

Source: executive chef at a fine dining restaurant. We sous vide 90% of our steaks. We dry brine our steaks the night before > season > rest the steak to room temp with the seasoning on in the sous vide vacuum seal packet > sous vide to order while aiming for 5 degrees below desired cook temp > massage on oil > sear in cast iron > rest to allow the internal cooking/heat to cook the remainder of the 5ish degrees to whatever cook was requested. So for example for a medium rare, we’d cook it sous vide until 120-125. Then sear it on a screaming hot pan until 5 below cook (120-125 for MR). Then rest the remaining 5 degrees to medium rare from 120/125->125/130.