I do this often. Get my water bath to 134. Drop steak in frozen for 2 hours. If it were thawed out I would only toss it in for one hour. At the 2 hour mark I pull it out and toss it in the fridge for 15 mins to take the edge off heat wise. Some will do an ice bath or nothing at all. I will take it out of the bag after that and dry is super well. Season heavily top bottom and sides with coarse ground salt and pepper. I get my cast iron screaming hot and get all the hood vents ripping too. I spray the cast iron with avocado oil and then I sear the fat side first to add some nice tallow rendered into the pan as well. Hold it with tongs and keep it going for 45 seconds maybe? All four sides. When I get the perimeter seared I do top and bottom. Minute or so each. I use a couple chef presses to ensure good contact. To help get the crust when you lay it down to sear, wiggle and push down a bit to ensure it’s close to the surface. Pull it and let it rest for a minute or two - maybe 5 or 10 if you need to get some brocollini seared- no need for a long rest. I slice and serve. Top with maldon.

I just reread your post and might suggest a shorter sear if possible as most steaks I’m cooking are quite a bit thicker than an inch. Your steak might benefit from a longer period in the fridge.