I stuff as much leftover tarragon as possible into a bottle of "white balsamic" vinegar (I've only ever used the Trader Joe's stuff). Terrific stuff.
Pan sear and finish in the oven will work fine; the opposite way - roasting it in a slow oven until maybe 115-120f and then searing it might work even better (aiming to finish medium rare/~130f. A simple pan sauce, maybe red wine/shallots/rosemary & you should be very happy. One of my favorite cuts.
Used the heat gun on SV'd turkey legs, & it did quite a nice job. Torch arrived today, a Bernzomatic Jumbo Flame propane torch (JT680). I used it on an SV'd eye of round roast, starting the searing in a hot cast iron skillet & rotating the piece with tongs, applying the torch to the area just seared by the skillet. It worked. Not brilliant.
I get the feeling this is an acquired skill.
Tried the heat gun; it didn't do much. Torch it is...
Yeah - hardware seems to be the way to go.
As for the heat gun, I'm going to start the sear in the skillet & then apply the heat gun - same as Kenji does with the torch in the Ultimate Steak post.
In fact I think I'm going to go get a steak & try this RIGHT NOW.
Will post results.
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