Time to reverse your reverse sear

[JWFokker]

https://www.insidehook.com/article/cooking/blowtorching-best-way-cook-medium-rare-steaks/amp

Freeze, sear, finish at low temp (180-200F)

[jzadski]

Interesting, let me know how it turns out :thumb:

[Happy Hapgood]

I can't wait that long after the sou vide steak aroma hits the room with family or guests.


https://i.imgur.com/lacQel0.jpg


https://i.imgur.com/L7bMp3i.jpg

[sudsandswine]

I own a Searzall, and a MAP torch, and a weed burner...and have tried them all on steak. It is possible to be “too hot” IMO and instead of a Maillard reaction it’s just burnt. The weed burner and MAP torch got too hot and it would char peppercorns and any raised bits/seasoning, which affected the taste and appearance negatively. My .02

[Edward Alt]

I would mention that you can purchase Sous Vide sirloin at Costco. They're not bad. But a little torching would spruce them right up. Add fresh ground pepper afterwards?

I really hadn't thought about this until I saw this post/thread, and I do happen to have a torch and a weed burner.

Guess what I'm going to pick up tomorrow?

Thank you!

[halfcocked]

Would it work off direct heat on the grill instead in the oven?

[jasonjax]

I own a Searzall, and a MAP torch, and a weed burner...and have tried them all on steak. It is possible to be “too hot” IMO and instead of a Maillard reaction it’s just burnt. The weed burner and MAP torch got too hot and it would char peppercorns and any raised bits/seasoning, which affected the taste and appearance negatively. My .02

Completely agree.

[Gimmethecash]

I own a Searzall, and a MAP torch, and a weed burner...and have tried them all on steak. It is possible to be “too hot” IMO and instead of a Maillard reaction it’s just burnt. The weed burner and MAP torch got too hot and it would char peppercorns and any raised bits/seasoning, which affected the taste and appearance negatively. My .02

I normally stick to just salt for steaks, and even then most of the salt is flakes applied after plating. As above, any excess spice matter gets incinerated by the ol’ weed burner.

If I have the (active) time, I prefer to grill ‘em over coals vs. sous vide, though it’s hard to fault the clinical precision and convenience.

[4ever3]

I’ll just stick with blaring hot grill for 1 minute per side...


http://i202.photobucket.com/albums/aa70/4ever3knives/25AF5FA5-F124-4336-AA3A-0279FFC6D9BD.jpg (http://s202.photobucket.com/user/4ever3knives/media/25AF5FA5-F124-4336-AA3A-0279FFC6D9BD.jpg.html)

[Curt.P]

I own a Searzall, and a MAP torch, and a weed burner...and have tried them all on steak. It is possible to be “too hot” IMO and instead of a Maillard reaction it’s just burnt. The weed burner and MAP torch got too hot and it would char peppercorns and any raised bits/seasoning, which affected the taste and appearance negatively. My .02
I've been trying to tell this to a buddy of mine who sous vide steaks way too long with way too much stuff in the bag, then blasts the fark out of them with Harbor Freight weed burner. They're not good in either flavor or texture.

I don't put pepper on steaks for the cook - I don't like the bitter taste of burnt pepper. I put it on during the rest.

[thirdeye]

About 15 or 20 years ago a guy on the Big Green Egg member forum nicknamed T-Rex popularized searing up front, but he used a BGE at like 700°. This method was popular for quite a while, then some began using the X-Ert method (T-Rex backwards) and of course Chris Finney popularized the end sear method too.

I liked both methods, but ceramic cookers are hard to cool down but easy to ramp up.... so once I started doing the end sear I never looked back.