My Sous Vide and Pan Seared Steaks are never as tender as my worst grilled steak. What am I doing wrong?

Stats: - 2.2+ pound Prime Ribeye Bone In. - Over 1.5 inch thick but less than 2 inches. - Dry brined on wire rack in the fridge for 12 hours - Cooked Sous Vide for 3 hours at 137 degrees f. Only salt in the bag. - Chilled on a wire rack in the freezer for 10 mins to dry up the crust. - After taking out of the freezer, seasoned the Steak with finely ground black pepper + Rosemary Salt. - Seared in Avocado oil for 90 seconds each side. - Butter basted only for 30 seconds cuz mostly just out of habit. Took the steak out and did the butter baste concoction but without the steak and just used that as a dipping sauce instead of putting it on top of the steak lol.

The Ribeye above tasted really great, and had pretty good texture, despite overcooking it more than I would usually like, but the tenderness still can’t compare to the worst steak I ever grilled (cheap $11 Ribeye, no dry age or brining, tossed on the grill and didn’t even bother to make a crust).

When I watch some other videos for ribeyes, it seems like everyone’s slice of steak is super tender and literally falling apart with the slightest pull. Those steaks all look like they have a lot of texture in the cross section of each slice, but mine look more solidly connected.

My steak is still tender, sure, but still feels chewy to some extent (other than the cap which is like 90% close to the tenderness I want). Is it due to the crust and the fact that I’m searing it for way too long, which in turn is forming a chewy gray band?

That entire cheap grilled ribeye I mentioned earlier had a similar texture to the softest parts of the ribeye cap in this post, but it was the entire steak that was tender, not just the cap. I want that soft texture.

I’ve cooked with a lot of variations on technique and temperature and only ever accidentally achieved that tenderness once on an indoor steak and I have no idea how I even did it since that was a fluke that happened when I was first learning to cook steak 3 years ago.