Not sure how much I like this guy's presentation style, but he makes some interesting points—with science!—about searing.
I try to keep it basic: I sous vide my steaks, pat them dry, then sear them for around a minute (give or take a few seconds) on each side—enough to develop the color and texture. I don't go for an extreme crust. For a steak like a filet, which doesn't have much flavor on its own, I go for dipping sauces like chimichurri and butter-garlic. That seems to work fine for me.
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