[jyl]

I sous vide, then reduce the bag liquid for a red wine reduction or other sauce, finally get my cast iron pan roaring hot, add oil, sear a minute per side - the “down” side doesn’t need much, the “up” side gets a bit more, finish with butter then the sauce or reduction. I usually go for 120-125F internal. Depends on cut. Gran Marnier makes a nice sauce.

Grill is okay, but I prefer the control of SV/CI.