I don't like filet either unless it's my wife's leftover and in the fridge.
I really only like strips. I'll eat a ribeye, but prefer a strip 10 times. The only steak I'd suggest you use in the SV would be the strip or the coulotte.
I like mine medium rare so you could cook your strip to 125 or so and then cool it until you're ready to grill and burn it at 800 for long enough to char it and it's good. I never do it that way because I can do it better without it and so can anyone else with a hot grill and patience to let the steak sweat to room temp with salt.