Recently dined at Swift & Sons here in Chicago. Had a steak cooked rare which was unlike any steak in my memory. Rare but firm. The closest beef texture I've seen is when salting a steak and leaving it to dry brine for an hour or two.
I've been sous vide cooking for years, reverse searing for years, grilling for years, never created anything like it. My next idea is an equilibrium brine, but I'm open to ideas.
