# Regarding seasoning and searing...

**URL:** <https://community.anovaculinary.com/t/regarding-seasoning-and-searing/8151>\
**Category:** Anova Precision® Cooker\
**Created:** [July 12, 2017, 3:33am UTC](https://community.anovaculinary.com/t/regarding-seasoning-and-searing/8151 "2017-07-12T03:33:26Z")\
**Posts on this page:** 1\
**Page:** 2

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**Author:** ![alfack](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@alfack](https://community.anovaculinary.com/u/alfack)\
**Post date:** [December 8, 2020, 11:12pm UTC](https://community.anovaculinary.com/t/regarding-seasoning-and-searing/8151/21 "2020-12-08T23:12:20Z")

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I’ve found that neither adding spices (I make my own secret recipe spice) in the bag, or right before searing work well. I get a better flavor barbecuing with a light coating of olive oil and secret spice rub on one side. Plus, you get the added smoke flavor. I have the barbecue action down though and never dry out or burn my steaks.

I think sous vide may work better on beef that has been marinated before, like some tri-tips or something.

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