One of the recurring issues is how to finish a sous vide meat dish that usually is grilled or roasted, to provide a touch of the maillard reaction. I had come to prefer a bit of oil in a hot pan more than the dry pan at close to 700 degrees F, since I thought it looked better overall. However, both were a compromise, since neither really did the job of charring without cooking, AND adding a decent amount of charring for appearance and flavor. Then I put out my grills for the season, and discove