I found the same thing. I started using a better quality french grey salt and more of it. When finishing on an incredibly hot pan I'll add the sauce back over the steak at the end and it almost forms a glaze. Adds back all the flavor and more.I also always make to add some kind of vinegar to the bag and potentially a balsamic for the sugar. It doesn't play much of a difference during the sous vide itself but really comes out at the end.
4/25/15 at 7:11am