Searing meat after a sous vide: cool it down first or not?

I've been cooling it down, sometimes in the fridge overnight, before searing. My logic is that if the center is cold then it's less likely to get overcooked during the sear

But the other day I saw somebody argue that searing it while still hot is better, because it'll take less time to sear, and therefore the center is less likely to overcook and you'll get less gray banding in beef.

Both arguments seem perfectly logical, but which one is right?

submitted by /u/Fop_Vndone
[link] [comments]

from AskCulinary https://ift.tt/fEFAkBC
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods