I'm starting to play with sous-vide and made a few batches of steaks. I do enjoy the fact that they are beautifully medium rare though out the thickness, but I can't figure out how to give them a nice crust.
When I sear raw meat, after quite some practice, I manage to get that reddish/brown, which is neither grey nor burnt and tastes awesome.
I tried searing sous-vided tenderloin on a skillet at roughly 500F (measured the surface of the skillet with an IR thermometer) and they are either grey (if I leave them for 30s or so) or burnt black (if I leave them for a minute or so).
I tried with a blowtorch, same result, either grey or black.
I tried dusting with powdered sugar, to help the Maillard reaction happen, but it did not help. I tried brushing with sugar syrup, but again, did not help a lot.
Any advice on getting a good crust on sous vide? Is it even possible?
An additional question: when do you season? Before or after sous-videing?
Thanks in advance! Have a great evening!