The steaks come out perfect but I cannot master the post cooking sear.

Anyone successful with it? Any tips, hints?

Thanks arfcom!  

What's your current sear method?

Cast iron, blazing hot 10 seconds per side.

Ceramic coated skillet, as hot as I can get it.

Will it ever get that grilled, kind of caramelized, texture?

no. you need a direct metal to meat contact.

 

A grill skillet might work. If so, that would be about the only thing they are good for.

You might be able to get a Maillard reaction with a broiler, too.

Had to look up Mallard Reaction. Thanks!  

Ceramic is an insulator. Use bare cast iron, a charcoal grill, or a torch instead.

Preheated cast iron is the only good way.

Using the broiler will likely take long enough that you continue cooking the meat through, thus defeating the purpose of sous vide perfection.

Excellent observation, thanks.

Time to get a cast iron skillet. To Amazon!  

The brand that you are looking for is 'Lodge'

Roger that. Thanks.

I have been wanting to try this.

Is MAPP gas appropriate for the application? Can I go full retard with it on the steak or do I need to be gentle?

After you sous vide, shock in an ice bath.( do this well ahead of cooking your meal.) open your vacuum bag and blot dry both sides of your steak. It will not sear if there is excess moisture present. Start warming a cast iron, sauté pan, or whatever you have. Season generously, put some oil in your pan and sear. Take your time. Baste with some butter, herbs, garlic. Enjoy

A cast iron pan is ideal but any pan can work.  Cast iron can be used with very little oil.  I've found that if you don't use cast iron your best bet is to get a regular pan ripping hot, then add a bit of coconut oil.  Coconut oil has a very high smoke point, and even when you do get it to smoke it won't hydrogenate (and almost every other oil will).  Depending on the thickness I generally don't like to go much beyond 30 seconds per side of sear.  The steak should be dried off as well as possible for best results.

The best results you can get are usually sear > sous vide > sear again.  This will create some Maillard compounds which will cook along with the steak.  If you plan to keep the time in the circulator short, then it's often good to salt the meat very heavily and let it sit in the fridge for a few hours.  Then wipe off the steak and cook.  This will tenderize the meat subtly and help to keep it juicier.  The salt will react with the proteins in the meat and help prevent them from overcoagulating/keratinizing too much.  It also draws a small amount of surface moisture out which helps with the sear.