/ck/ - Food & Cooking

I cooked a ribeye this weekend using the sous vide method, then seared it in a 500 degree cast iron. I generously used salt and pepper to season the steak. I felt that the steak was great, juicy, and tender, but it still kind of tasted plain and not as delicious as I was hoping. The recipes I all see just use salt and pepper, and then have you pat thoroughly after you pull it out of the bag, i feel like this causes you to take off some of the seasoning. Do you guys re season it a bit before searing?

Any sous vide steak tips?