Yeah that’s a good point. You’ll definitely want to dry off the outside before searing it if you go sous vide over oven. The few times we have used sous vide for chicken or steak, she complains that the texture is too weird. I don’t notice it though. But apparently that is a thing. Might have something to do with the moisture issue you are talking about.

Looks like you could have gone quite a bit hotter for the sear. I use Alton Browns method on a skillet. Leave it on high for 10 minutes. Should be hot enough to evaporate a teaspoon of water in seconds. Lightly oil the steaks with peanut oil. Then sear each side for 45 seconds. It will set off the smoke alarm, though, if your stove vent isn’t great.

Interesting. For reference, I use more than that most months, but I live in Texas and it is very very hot.

2000kwh a YEAR? Do you live in 70° weather year around and have all gas utilities or what?

56% of Americans don’t have enough to cover a $1000 unexpected bill. So I’d guess less than 5% have 6 months of expenses saved.

Well I guess you’ll just miss out on the key to success then

For the unitiated https://youtu.be/f9aM_dT5VMI?si=MzJzbGvHW7TGqIbA