I've always wanted to try this, but have been concerned about using the grill to sear part. I too would be interested in knowing what your final temp was after your sear.
I like my steaks between Rare to Medium Rare, and typically only grill my steaks for 3-4 minutes per side (unless they are REALLY thick) when they go on raw. If I were to do 2-3 minutes per side on a steak that had been sous vide up to even 115-120 degrees or so, I would worry that the time that it would take to sear would take me over my desired end temperature of 125-130ish. I would have to play with the sous vide time a little bit to have the temp when coming out of the sous vide bath to be at the right temperature to still allow a sear on the grill. I know it can be done because Guga gets his steaks perfect every time, but I think that he normally uses a torch of some kind versus a grill.
I wonder if using my Searzall after the sous vide would be a better option for me since I like my steak so rare.
Correct me if I am wrong, the benefit of sous vide when cooking a steak is where you should be able to get a larger section of evenly cooked pink inside with only a small part of the outside that has the sear on it.
I haven't used my Anova for a long time. This reminds me that I should really get the old girl fired up again. I have a chuck roast all prepped and in the freezer ready to go already.
I am still a rookie when it comes to my sous vide cooking. The main thing that I usually use it for is chuck roasts and I love how they come out. But, I should really try to branch out with some of these other things that you guys are doing.