Blow torching meat after sous vide - add fat or not? After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not?  Will that get a better crust on it?
I have not noticed any real difference from using a fat, so I skip it. What does make a difference is thorough drying the meat.

I haven't ever had great results from a torch though. I prefer a screaming hot pan or grill, although both are way more effort.