New video of Dave searing a steak in real time

Good to see this video. Thanks to Dave. Two additional things that have helped me get a good crust on steak:

1) As Michael Ruhlman suggests in his book, Twenty, I salt steaks as soon as I bring them home from the store. In addition to inhibiting bacterial growth and enhancing the flavor, it seems to accelerate the later formation of the crust with the Searzall.

2) Even if I add butter to the cooking pouch, a generous coat of butter on the surface of the steak before the final sear creates a better crust, IMO.

I like seeing videos like this. Maybe the admin could create a thread for sharing them?

Thanks for the video Dave. Besides the proper torching technique, what are the other tips for getting medium rare virtually edge to edge with a perfect crust on a thick steak? You touched on them a little in the video, but it'd be great to get your recipe for a perfect ribeye using a circulator and a Searzall. I'd guess it would involve getting the steak very dry and very cold before the first sear, and bringing the water bath temp down some toward the end of its cook time in preparation for the second sear, but what else? And when to salt? Do like Michael Ruhlman says and salt very early as the prior poster mentioned? If I'm cooking a choice grade ribeye from Costco, I feel pretty comfortable winging it knowing the techniques that I know, but when I shell out major dollars for a much higher quality cut, I wouldn't mind going all out in terms of method to ensure as small a gray band as possible in the finished product.