So I wanted to create a more tender steak, and thought that using the sous vide method first would be ideal. I took it in its vacuum seal bag frozen (without salting) due to convenience, and then sous vide it at 126F for 2 hours. I immediately took it out, pat it down, and I did notice at the time that it was oozing juices. I then proceeded to grilled it at 1500F, and the salted it in the end. It ended up being allot drier overall which I wasnt expecting. Maybe that is because I didnt thaw and salt it before sous vide? Also, should I let it sit at room temp in its vacuum bag before hand so that it has a chance to reabsorb the juices before grilling? Any advice on a procedures from any experts out there on for making the "perfect" steak would be appreciated.