To pre-sear, or not to pre-sear; that is the question.
The jury is still out on this, again preference comes into play.
Though there is agreement: if you are going to pre-sear, then you should do it with meat that has come directly out of the fridge. This will help start the “Maillard reaction”, so that after cooking the meat in the sous vide, you won’t need to post-sear for as long, and will add so much more flavor by having the crust from the beginning of the cooking to the end in the post-sear.
Keep in mind that pre-searing will work better on some things better than others. Some fish which are pretty flaky, will do better to just post-sear after cooking it sous vide.
