A few weeks back I posted that I had disappointing results with a revers
sear on a steak. Meantime, enter Alton Brown.

I bought a couple of veal chops at Mazzaros and made one for dinner
tonight. Yesterday I watched an episode of Good Eats on steaks and this
time I followed ABs method. OMG, it was fantastic. Tasty and tender.

Quick overview:
salt the meat on both sides. Put in on a rack, uncovered, in the fridge
for four to 12 hours. Mine was five hpurs.

A bit before dinner time, put it in the oven at 200 degrees oven
temperature. Using a probe thermometer to check, bring it to 120
degrees internal. Took about 70 minutes. Remove and let rest five
minutes.

Here we differed. He used a cast iron pan, I used the "Sizzle Zone" on
my grill. He heated the pan to 800 degrees. Added just a couple of
drops of oil on each side. Put the steak in and sear 45 seconds on one
side, flip and do the other side for 45 minutes. I used the infrared
burner on the grill.

Since it was already salted, don't add any more. It was the best veal
chop I ever had. Incredibly tender.

Similar to the results you would get with souse vide I imagine.