https://www.insidehook.com/article/cooking/blowtorching-best-way-cook-medium-rare-steaks/amp
Freeze, sear, finish at low temp (180-200F)
Freeze, sear, finish at low temp (180-200F)
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 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 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