Searing after sous viding - what temperature?
The searing applied after sous-viding should not be enough to alter the temperature of the meat notably.   All you're trying to do with the sear is create the flavorful crust on the outside of a piece of meat via the Maillard reaction, not accomplish any cooking of the interior of the meat itself.   This is best done by applying very high heat for a very short amount time, usually just a few seconds.  Some like doing this via pan-searing or on a very hot grill, but I usually use a high-powered blowtorch.  The important thing is that you not sear for so long that interior of the meat has a chance to notice.   A perfectly sous-vided piece of meat should be a uniform color throughout, except for a heavily seared crust.  There shouldn't be any gray band of over-cooked meat under the crust.  Avoiding that is why you're sous-viding in the first place.

Also, I find 125-130°F to be a touch on the rare side.  For a good medium rare, 133-135°F gives me better results.