This is a solid baseline. The key is that time in the sous vide is very forgivable, as long as it doesn’t sit for hours and change the actual consistency of the steak.
So if you want medium-rare, run the steaks in bath at 129 for 45min-1hr (but don’t sweat that part at all, if it’s 1.5hr it won’t change!), then a super fast sear on a patted dry steak — either with propane flame or scorching cast iron — and you’ll have a Ruth’s Chris style steak.
I never think to photograph but will do a step-by-step next time. I use a Su-V gun to sear and it’s fun & delicious. This little toy is also a showstopper
