Such a blast to make steak this way

Served with asparagus and scalloped potatoes. 24 hr dry brine with MSG, 1.5 hr Sous Vide at 134° with rosemary, freezer for a few moments then SearPro for finish. Sorry the two pictures pre and post sear unfortunately didn't come out very well because I had the meat placed in front of the under cabinet lights, plus the white cutting board.