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No offense intended!
It was a revelation to me when I saw your pictures showing these big slabs of ribeye that were twice as wide as a steak. You cooked them on both sides, then cut them in half so that each person had a steak that was crusted on one side and “prime rib”-ish on the other.
When we did the New Year’s eve dinner we cut slabs of sirloin that had been cooked sous vide – and the chef browned ONE (of six) sides of each slab, then sliced and served. I’d always assumed that every exterior surface on the plate had to be browned / crusted.
So, your pictures showed me something new. And it was with beef. I agree that you never made any suggestions about pork. Apologies for any harm done.