re: Sous Vide Oil for Searing

Drying is definitely the key. Sounds odd, but I've had some luck patting them dry as hell and then letting them rest in front of high powered fan for a minute or two. It's not enough wind power to pull the temp down, but it'll dry up any wetness spots.

I sear in Safflower oil (high smoke point) and butter. Usually in equal parts.

I do put whole cloves of garlic in my searing base, because fried garlic tastes amazing.