On the importance of searing steaks

Two tenderloin fillets what have been cooked to medium-rare via sous vide.  the steak on the left has then been seared for 30 seconds on each side, the steak on the right is unseared.

Here at the primary testing facility, we recently acquired our first sous vide immersion circulator. Since this is a novel cooking technique for us we have many questions. In this post we seek to find out how important searing really is when cooking steaks?

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