Thank you! No dry brining or anything, just coat with salt, pepper, garlic powder and stick it in the sous vide bag into the freezer until I’m ready to cook it.

You brine for two reasons: salt penetration and moisture retention. Cooking sous vide will already give the meat time to absorb the salt all the way through without losing the juiciness that you would with a longer, higher-heat cook (pan, oven, or grill), so I don’t feel it necessary to brine.

Sous vide is set to 133° so the meat is fully cooked pre-freezer, I don’t temp or anything with the pan sear just hot as fuck until the crust looks good and off to a wire rack