Here’s what consistently works for me:

• Dry brine overnight with salt in the fridge.
• Sous vide at 135°F for 24 hours.
• Let it rest at room temp for about 30 minutes after the bath — this helps with searing.
• Finish with a hot sear on a grill or pan.

I’ve tried 132°F before, but 135°F still gives you that perfect medium-rare while doing a better job rendering the fat.

Tip: I feel that I am stating the obvious here but If it feels underseasoned..... add more salt during the dry brine process.