After the bath, pat that steak bone-dry. I mean aggressively dry. Use a paper towel and give it a spanking. If it’s wet, your sear will be steam, not crust.
Then, get a cast-iron skillet screaming hot—like, “the fire alarm will go off” hot. Sear each side for 45 seconds to 1 minute. Do not move the steak. Let it sizzle like a dragon’s tantrum.
Add a knob of butter, some thyme, and a crushed garlic clove. Baste it like a king. Then, let it rest for 5 minutes (yes, even after sous vide). Patience, grasshopper. The juices need to calm down from the chaos.
