Any Tip for This?

I bought these lamb leg steaks kind if randomly six months ago, and they have been in my freezer ever since. The only videos I can find are people just pan frying, but the lack of any fat makes me think they will come out tough with straight high-heat cooking.

Each one is about a pound and an inch thick. I am leaning towards SV followed by ice bath and a very quick sear. Most standard options are open to me (SV, grill, smoker, cast iron, etc). Any advice would be welcome.