Pre-Searing or Post-Searing

I have been reading a lot of recipes for steaks and roasts. They are evenly divided about searing before and after cooking the sous vide. I have done a few prime rib steaks and seared them after. What do you recommend?

Supposedly it makes little difference to the flavour, however if I was using supermarket meat and didn’t want to cook it to pasteurisation, I’d probably do both. You either do it post or both really, as the quite a lot of the browned flavour comes off the meat and into the juices in the bag.

@lone369‌ check out this video recipe as a reference.

A lot of times it also depends on the cut of meat.

Also, here is another comparison recipe with duck breast.