re: How long do let your steak sit out before it hits the grill?

One simply needs to reverse sear without deviating.

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I usually sous vide around 129, then let the sear do its thing.

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I've only been using sous vide for about two weeks now so I plan to play around with the temps to see what works the best.

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One simply needs to reverse sear without deviating.

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A bit overdone for my preference, but to each his own.

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I feel like it is crucial that the steak reaches room temp

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This theory has been debunked many times. Unless you're starting with frozen meat, letting it sit does essentially nothing.

I wasn't saying it looked like shite or anything, just curious what it actually looked like.

No biggie, I really was just curious. Looks good either way. Doneness of a cut of meat can definitely be hard to caricature

ETA: Cooked this skirt steak the other night, and I thought this looked really appealing



And here it is all filtered out



The regular pic definitely doesn't do it justice, so I get filtering it.

Both look great but that filter just makes it pop in all the right places!

First of all, I would never buy a steak that thin.

Secondly, the Medium there is "well done" and there appears to be no difference between rare and medium rare.

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There's no benefit to bringing them to room temp. Alton Brown did a Good Eats episode about it. He recommends seasoning the steaks and putting them in the fridge, uncovered, for 30-45 minutes before cooking.

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There may not be a taste benefit, but there sure as hell is a cook benefit. You are having to raise the temp of the meat to around 120 before you pull and rest for how I like a steak.

I never do a reverse sear unless it's a big cowboy cut me and the wife are going to share. A typical 1 1/4 inch ribeye get just seared well and cooked to temp. When cooking like that it doesn't take as long to raise the temp from 72 to 120 compared to 35 to 120. That matters when they are only seeing high heat for 3-4 minutes. The crust/sear will be overdone and not as evenly cooked (bullseye effect) if the steak is cold when you put it on and you have to get the center to 120. Not the other way around, at least in my own person experience. It's a perfect edge to edge medium rare with a solid sear.