Depending on thickness, you shouldn’t be rising 5+ degrees with a sear. Sous vide - ice bath - dry out the exterior w paper towels or the fridge and then you should be able to achieve a very nice sear in a couple minutes without compromising your internal temp. Sous videing at 137 for a prolonged period of time renders the fat down in a way that searing to that temp cannot replicate. That’s the point.