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Yes, it's the reverse sear, and proven to be better by SCIENCE

I'm not objecting to the order; a raw steak after 3-4 minutes each side is (fairly well!) done - no sous vide needed!

3-4 minutes per side is insufficient to raise a thick steak to 125 degrees (rare). Below 125 is "Blue", aka raw. Which can be fine as well, but I wouldn't call it a rare steak.

I've seen such steaks (I don't have sous vide myself), and they look like the perfect rare done steak. A nice pink shade throughout, with a beautiful crust.

Scientists better get their hypotenuses straight before they take on my stomach

But, what science?

Hypothesis: Sous vide followed by a sear results in an evenly cooked steak (regardless of thickness) with an awesome crust.

Experimental results: drool

Experiment status: success.

Experiment needs to be duplicated before accepted.

Materials needed: more steak

Timeline: now

https://www.seriouseats.com/2017/03/how-to-reverse-sear-best...

Most likely something from The Food Lab when talking about food and science.

Yay! Someone got my tongue-in-cheek reference

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