If you want the perfect edge to edge doneness of sous vide, but you also want an amazing crust then I have an another approach for you.

You sear both sides for 30-45 seconds and then let the steak rest for about 2 minutes, and then repeat until you reach the internal temp you want. Usually about 3 or 4 times for a reasonably thick steak.

I can highly recommend this method and it's also good for cooking large numbers of steaks because you can do 2 or even 3 batches at the same time with the same cast iron pan.