It is important to get the all important sear on as quickly as possible, because your sous vide food is perfectly cooked and you don’t want to raise the internal temperature. In order to get that quick sear, use an oil with a high smoke point like canola, peanut, or soy oils. Add a drizzle of any of these oils to a preheated skillet or cast iron pan and you will get a beautiful brown crust in 1--2 minutes.