Hi everyone,
I am new to sous vide cooking and recently got an Anova Precision Cooker. I have tried making steak a couple of times and while it turns out tender, I feel like I am missing something when it comes to seasoning, temperature or the final sear.
Here is what I have been doing ::-
Seasoning with salt and pepper, sealing and cooking at 129°F (54°C) for 2 hours.
Searing in a hot cast iron pan for about 30 seconds per side after patting it dry.
The flavor is good but I am looking for tips to elevate it further. Should I add garlic or herbs in the bag: ?? Or is finishing it with butter during the sear a better option: ?? Also, does anyone have a trick to get that perfect crust without overcooking the inside: ??
I have also read this https://recipes.anovaculinary.com/recipe/recipe-sous-vide-medium-rare-strip-steak-cissp but looking for more tips and advice. Would love to hear what’s worked for you all this community seems like a great place to learn and share !!
Thanks in advance for any advice 
With Regards,
Derek Theler