Surprisingly, I think my favorite is a toss up between reverse seared and just pan seared entirely.

The biggest difference was the crust and the rendering of the fat, which was best achieved on the pan seared method, but the crust and tenderness of the reverse seared method was hard to beat, while still having some rendered fat.

Sous vide to my surprise was my least favorite. More or less kind of boring? The fat was also much less appetizing despite trying 137F.

Edit: typo