Experimenting with a different kind of reverse sear. I saw a brief explanation of how to do this on the Internet and gave it try. The idea is that you cook the steak Sous Vide rare. Then you chill the steak in the refrigerator. You then use a charcoal starter and skewers to hold it in place. The idea is that it gets a good caramelizing sear on the outside, yet the center of the steak remains rare. It says that you can sear it for three minutes on each side. I think I screwed it up by not chilling long enough in the refrigerator. It got over cooked. I was still good but I think I should have chilled it for about an hour to stop the cooking, instead of the 10 minutes that I used.