Sois vide is definitely the way to go! I’m still trying to find a happy medium for my wife’s steak (well done / shoe leather) and mine (rare) without putting one on ice while the other cooks. Hope you took advantage of BB’s offer!
Not sure if you were actually asking for suggestions, but I assume that you
sous vide to temperature, then give 'em a high-temp blast to brown. Something like a screaming hot cast-iron pan with butter. If so, you could just cook 'em both at, say, 124F until rare; take hers out, brown it about 2-3 minutes per side in a HOT pan (which should take it from rare to shoe leather, with a nice browning). Meanwhile, take yours out and flash-fry it for 30 seconds per side.