Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.
https://www.cooksillustrated.com/recipes/3564-pan-seared-thi...
Edit: to maybe answer your actual question, I think sous vide has a different goal. Different final textures, maybe more refined? Reverse sear is more fixing the common “the outside looked good but the inside is raw” problem if you don’t have a lot of steak experience.
I think if you were going to crust up a sous vide steak on a charcoal grill you’d probably want to cook it at 115-125 as well.
make sure you don't start cooking it right away after taking out from the refrigerator. I normally let it rest for 30-45 mins, sometimes even an hour.
This also depends on what cut the steak is. 138F is a better target for something with more fat, like ribeye, because 130F won't really break it down.
I think the best way to handle the fat in a ribeye is to hit it hard with high heat after you've brought it up to temperature, in either a hot pan with barely-smoking oil in it, or over a lit chimney starter in your grill. (You're still not going to render all the fat into oil, but you will make it crispy and delicious).