We used to use the fire on the charcoal grill but it was too much work having to start the fire just for the steak and then just letting the fire die. It was a waste. So now we’re blow torching or pan searing the steak after we sous vide and it’s always perfect! I can’t even eat steak in a steak house anymore. It won’t be as good as home.
Sous Vide at 129 degrees F for 2 hours.
Sear on the grill/pan at 600+ degrees for 1-2min per side.