Ugh, that whole sear-ahead idea gives me flashbacks... we tried holding a batch of pre-seared pork chops warm once and they turned into leather shoes in the window. The sous vide was perfect but that hold just killed the texture. Maybe it works for some cuts but it really messed up our flow that night.

I mean, it's just a hoof file though. Idk if you need a whole plan for it.

Yeah, vortex tubes are a must... but that air bill though. It's a trade-off for sure.