What some folks also do is SV at their desired final temp, then chill in an ice bath for a bit before searing.
I don't see a need for this. The only time I've chilled meat after SVing is when the meat had a rub that was more complex than SPG. I don't think complex rubs SV well. Some flavors seem to disappear while others grow.
If it has more than SPG on it, like ribs, I'll SV the ribs, rapidly chill them and then rub and smoke them. Chilling them provides more smoking time.
But I rarely do this any more. It's just seems convoluted to me—cook it to make it tender and the perfect temperature throughout, chill it, cook it again...