I have long been a fan of pan-searing steaks and finishing their roast in the oven. Previously, I'd either thaw the steaks in the fridge overnight or I would sous vide them instead of using the oven, and sear them at the end.
This technique: thawing the surface of the steak enough to hold seasoning and then starting the pan sear is wonderful. I have found that sous vide from frozen to be ok but not my favorite.
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