Agreed. Tends to tenderize a bit,too. Gotta sear it afterwards though a bit (somemdo,it before they sous vide, I tried both ways, didn’t seem to make much difference, except the steak tasted a,little,more boiled to me doing it first- searing second seems to,give it the needed texture I think)
Yeah, I sear after cooking to achieve a crust. I use charcoal because it’s extremely hot, you can sear the exterior of the steak quickly without affecting the interior temperature, it infuses the steak with a wonderful smoky flavor that compliments the beefiness, and truth be told, cleanup is a breeze. I hate the greasy mess that comes with pan searing.