Shock the steaks post sous vide in a 50-50 ice bath for maybe ten minutes before searing. You want to cool the surface, but not the interior, so it doesn't take a long time. Five minutes might be wholly sufficient.
As others have said, this is the part of the cow that the flat irons come from. Distinctive line of connective material down the center. If you can get as a whole roast, rather than precut steaks, you can, with a boning knife, cut right along that stripe of connective material to produce a slightly thicker, much tenderer pair of steaks. You can then halve those to make 4 of about 6-8 ounces.
I'd be concerned using the vac pack they are sold in, as those are generally not rated for cooking at temperature. I've had them come unsealed, or develop small leaks, which produces a less flavorful piece of meat. Bad result.
You might try also, for superior browning, floating a bit of butter in the oil once the oil is hot. then add the steak on top of the butter.
As others have said, this is the part of the cow that the flat irons come from. Distinctive line of connective material down the center. If you can get as a whole roast, rather than precut steaks, you can, with a boning knife, cut right along that stripe of connective material to produce a slightly thicker, much tenderer pair of steaks. You can then halve those to make 4 of about 6-8 ounces.
I'd be concerned using the vac pack they are sold in, as those are generally not rated for cooking at temperature. I've had them come unsealed, or develop small leaks, which produces a less flavorful piece of meat. Bad result.
You might try also, for superior browning, floating a bit of butter in the oil once the oil is hot. then add the steak on top of the butter.
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