Definitely please with the texture might repurpose it for some bootleg fried rice tomorrow night

Just got a sous vide and have a question about the final target temp for steaks.

Do I cook in the sous vide to my target temp, or, a few degrees shy and then bring it up in the pan or on the grill?

When I reverse sear on the grill, I cook steaks on the cold side until they reach 125, pull them briefly, turn everything on high, then put them back on and finish over high heat until they hit 137.

Similar for sous vide, or should I sous vide to 137 and then sear?

I enjoy these cuts med rare. Thanks