Sounds fantastic. My personal pref would probably be to sous vide it 1 or 2 C cooler, and therefore leave it in the bath longer to break down a bit more collagen, but like my beef nearly mooing. How even is the heat on the Demeyere 7ply? I've heard good and bad things, but not from anyone who actually did any empirical testing.
I also have the demeyere Atlantis/ProLine and find it pretty even, but haven’t compared against other similar cookware.
This is an old pic but you can put a pretty deep / even sear on things. Also this is from the 20cm pan which is thinner than the 24-32cm