Sous vide steak seared five ways

Cook all the steaks sous vide in an immersion circulator so doneness is identical and only the sear differs.

Method 1: sear on a grate over a lit charcoal chimney.

Method 2 (caveman): lay the steak directly on the lit coals.

Method 3: heat a cast iron pan with a little oil until the surface reads 500, then sear edge to edge.

Pat each steak dry before searing so surface water does not hold it below Maillard temperatures.

Method 4: set the steak on the cool side of the grill and sear the surface with a propane torch.

Method 5: sear on a gas grill's sear burner with the lid open, rotating for crosshatch grill marks.

Serve blind to tasters and compare.