I'll preface this by saying that I am a total novice at this technique, although I've sous vide'ed (as my wife says) just about everything in our house since getting my sous vide supreme last week.... I did a bison tenderloin over new years that I packed in duck fat. Using Kellher's suggestion for prime beef I cooked it at 134f. Rather than removing it at 45 mins as per his suggestion it was in for about 90 minutes, just due to where we were in the course of the evening. It came out perfectly cooked - so to your point e_monster there was no discernible harm from leaving it in. As for searing, I've been using my large lodge cast iron pan or griddle. Like you suggest, I put if over blazing heat for a good while and then drop in some butter and the protein. As has been said, it only takes seconds to get some color, but its never that dark satisfying crust of color you get, for instance, from a great steak house. Im not keen on cooking with a propane torch, I think you taste the gas...but I might have to try that method just to check. As for tender cuts, I did some 72 hour short ribs that we ate last night. It was the most unreal thing ever...perfectly medium rare ribs that were more tender than any I had ever braised! I was tempted to sear or fry them as I've seen others do. I opted instead to make a quick but very rich mushroom ragout and turn them in the sauce to heat and cover them.... it did the visual trick well enough.