What is your preferred method for searing sous vide cooked meats?
I've been using a cast iron pan to sear, but I've been wanting to try out a Searzall. With the holidays coming up, I was going to be cooking a prime rib. I'll stick with the classic oven method, this time. I can't imagine being able to keep a cast iron pan hot enough to sear an entire prime rib without affecting the internal temperature of the meat.
I can't seem to find a place to buy a Searzall. It seems like a product that would be perfect for a group buy.