Searing a Sous Vide Steak

🔥 How to Sear a Steak After Sous Vide — Perfect Crust Every Time After a long, slow sous vide bath, it’s time to bring that steak to life with a hot, sizzling sear. In this video, I walk you through exactly how I finish a sous‑vided steak in a cast iron skillet to get that deep, golden‑brown crust without overcooking the inside. 🥩 What you’ll see in this video: • How to properly dry and prep your steak after sous vide • Why high heat is the secret to a restaurant‑quality crust • My go‑to seasoning and oil combo for maximum flavor • Step‑by‑step searing technique for that perfect Maillard reaction • Tips to avoid gray edges, steam, or soggy crusts If you’ve ever struggled to get that steakhouse finish at home, this method will change the game. Juicy inside, crusty outside, and packed with flavor. 👇 Drop a comment and let me know how you finish your sous vide steaks — cast iron, grill, torch, or a combo.