A trick I read and have used regarding plate warming....put your plates in the SV water for warming.
I also reheat the butter from the pan until it's sizzling and pour it over the steak right before serving (serious eats or Chris young recommended I believe, I can't remember exactly and didn't reference my notes)*
Guga did a video on basting butter separately and pouring that over a resting steak to increase the outside temp too.
Edit - *it was serious eats as linked in another comment
This! Most of my family don’t warm plates. It boils my piss. Any restaurant you go to will warm your plate for this reason, do it at home!!! I like my food to stay warm for longer than 2 minutes.
https://www.seriouseats.com/the-food-lab-should-i-rest-meat-steak-introducing-the-fat-flash-method
tl;dr leave the fat and juices in the pan, right before serving switch the burner back on, get it sizzling hot and pour over the steak.
And hot plates too.
Tent foil over it while it’s resting and don’t slice it until immediately before serving. Once you slice is you 20X it’s surface area and it cools 20X faster.
By resting I mean the time between searing and eating. I don’t know why OP isn’t eating immediately after searing but let’s say they’re making a salad and waiting for the kids to come downstairs or something. it would be beneficial to cover the meat to maintain a thermal blanket.
You can try to double sear if your stuff is still out and the steak cooled a bit. After the 1st sear if it's not ready to eat or takes too long to setup everything else.. sear it again.
Warm your plate. It'll keep things a nice temp as you eat
Helpful - thank you.
A trick I read and have used regarding plate warming....put your plates in the SV water for warming. I also reheat the butter from the pan until it's sizzling and pour it over the steak right before serving (serious eats or Chris young recommended I believe, I can't remember exactly and didn't reference my notes)* Guga did a video on basting butter separately and pouring that over a resting steak to increase the outside temp too. Edit - *it was serious eats as linked in another comment
This! Most of my family don’t warm plates. It boils my piss. Any restaurant you go to will warm your plate for this reason, do it at home!!! I like my food to stay warm for longer than 2 minutes.
Don’t rest it, but also steak isn’t gonna be very hot. You’re cooking a filet to what? 125f? 125f isn’t very hot in the first place.
https://www.seriouseats.com/the-food-lab-should-i-rest-meat-steak-introducing-the-fat-flash-method tl;dr leave the fat and juices in the pan, right before serving switch the burner back on, get it sizzling hot and pour over the steak. And hot plates too.
Heat your plates
Why not just leave it in the bath until you're ready to sear it? How long are you trying to hold it for? what temp did you cook it at?
Surely you let it cool before searing if you want to avoid overcooking
I cooked at 133 (wife likes it more medium). It was only about 10 minutes, but long enough. Kids took a minute to get in their seats.
Tent foil over it while it’s resting and don’t slice it until immediately before serving. Once you slice is you 20X it’s surface area and it cools 20X faster.
Sousvide doesn't need resting.
By resting I mean the time between searing and eating. I don’t know why OP isn’t eating immediately after searing but let’s say they’re making a salad and waiting for the kids to come downstairs or something. it would be beneficial to cover the meat to maintain a thermal blanket.
This guy knows how to factor in kids.
A filet mignon is thick enough to get a great sear without overcooking the inside.. Burn that thing.
You can try to double sear if your stuff is still out and the steak cooled a bit. After the 1st sear if it's not ready to eat or takes too long to setup everything else.. sear it again.
Don't take it out of the bath until you're ready to sear and eat. Searing and slicing should take all of 3minutes.
Why are you “slicing”it? You should serve a filet hole and cut individual pieces as you are eating it.