Yes, I normally sous-vide steaks and then reverse sear. But agree that you can get some coloring that way, but you never get the thin crunchy layer of crust. 

Doing the frozen steak trick results in a mouthfeel that is closer to "steakhouse". 

We usually reverse sear steaks. Even thawed, we are probably getting a worse sear because of the temperature thing.

k00b

food_and_drinks

Harvesting the Best Finishing Salt in America

> It makes abundant sense that you'd get a better sear

Exactly, I think thats why it works so well. I know very high end steakhouses will blast raw steaks at like 1400F in broilers for a few mins which gets a nice crust an leaves inside medium rare. Obviously we don't have ovens that can do that, so this is a roundabout way to achieve the same result. 

