“Reverse Sear”

I’m a big fan of Sous Vide.
It’s extremely easy to make a mostly perfect steak. I say mostly perfect because it’s not always easy to get a good crust on it.
Mostly because of the way it is cooked. Once you remove a piece of meat from its Sous Vide vacuum bag, it’s ‘wet’. You have to dry it with paper towels. Although it doesn’t get it dry enough to put a good sear on it. The residual moisture has a cooling effect.

I therefore have tried the ‘Reverse sear’ method.
You cook the steak via indirect heat, around 250 F, and then sear the steak when it gets ‘close’ to your target temp. The searing and ‘carry over’ will get you to your target temperature, making it perfect.

I’ve a propane pizza oven. It was just $150 extra when I bought a 36” Blackstone griddle. It was normally $350.
I fired up the pizza oven on the lowest setting and loaded the steaks on a 1/4 sheet tray and rack. I had to continuously play with the oven’s controls to keep it at or near 250. Once the steaks reached 128F, I took them off and seared them on my 22” Blackstone griddle I have here in MT.
I cranked it to high when the steaks got to 120, and sprayed it with Avacado oil. When I took the steaks out of the oven, the griddle was smoking. I slapped them both on the griddle for 90 seconds on each side. I also used a ‘burger press’ to ensure good contact with the griddle surface. I moved it between the steaks every 30 seconds.

Came out perfect with a killer crust. Mine was a little better because I’d air aged it in the fridge for 3 days, so it was bone dry on the surface.

Pictures: my darling bride’s ribeye after I cut it for her.
My ribeye with the amazing crust.