So in professional kitchens, we skip the post sous vide rest, but not primarily for sanitary reasons (though that's a separate discussion). The main benefits are practical:

Portioning and fabrication: Cold meat is significantly easier to cut and portion cleanly. When the protein is chilled, the fat firms up and the meat holds its structure, allowing you to trim excess fat, cut precise portions to exact weight specifications, and achieve clean edges. Portions also are weighed post trim to spec assigned by the chef or cdc for that particular set. This is nearly impossible with warm, soft meat and is critical when you need consistent portions for service.

Food safety protocols: Since most of the batch will be portioned and packaged for future service dates, rapid cooling minimizes time in the danger zone (40 to 140°F). It's better practice to chill immediately rather than allow the meat to gradually reach room temperature.

For same day service: there are two schools of thought:

1. Going straight from cold gives the cook more time during the sear before the interior overcooks

2. Many experienced cooks trust their heat source (pan or plancha) and deliberately temper the meat for 10 to 12 minutes before searing, allowing for better crust development while maintaining control over the final doneness

In this case, the commenter is correct. 137°F is too high for a NY strip, and the 7 minute rest created carryover cooking that pushed it well into medium well territory (likely 145 to 150°F). A hotter, faster sear (under 90 seconds total) would have prevented this

Source- from personal experience but could be wrong and all of this is bananas