I generally sous vide more food than I can eat at one time, so I put the extra food in a water bath and then freeze. I'm wondering how long and at what temperature I need to sear meats after thawing to make sure they are hot but not overcooked. I generally sear on the grill but sometimes in a skillet. Thanks!!!
The Sous Vide Supreme website recommends reheating in the water bath for 45 minutes per inch of thickness (adding 30 minutes if reheating from frozen). I would do this at a temperature equal to, or a degree or two lower than, your initial cook so as not to over cook. Then sear or grill as normal...a minute or so per side.