Searing steak options. Blowtorch?

lufrago

I was wondering how you guys go about searing steak after a reverse sear method with indirect cooking using the platesetter. 

It seems to me that removing the hot plate setter and grill is too much of a hassle.

I recently purchased a blowtorch with a gas tank to sear the steak, but I find that the kosher salt grains get badly burnt and appear as black dots. (See the pic, that is not pepper, it’s burnt kosher salt). 

Any suggestions?

scdaf

Cast iron pan on your stovetop, if you have a good range hood.  Works better than anything else I've tried, and I've tried a lot of ways.

4TheGrillOfIt

I thought this too until I actually did it the first time.  It is really easy if you have a good pair of gloves,  I also use the ps woo ring from Ceramic Grill Store.  It is ideal for easily remove the plate setter during a cook.  Takes just a few seconds.

StillH2OEgger

I purchased some high temp gloves for the sole purpose of reverse seared steaks. They work great, but just be sure you have a suitable landing spot for the platesetter because you do not want to dawdle after pulling it out of the BGE.

G_S

This seems like a perfectly good excuse to buy a second smaller egg.

Battleborn

I use the adjustable rig from CGS and keep the stock grate below that. Pull the AR and fire it up. Put the steak on the stock grate for the sear. Even before that, I didn't find removing the PS too difficult.

SonVolt

Half moon stones leave the coal exposed on the adjacent side. 

Theophan

I do the low and slow part without the plate setter.  It's not ideal, maybe, but I, too, find taking out a hot plate setter just not appealing.  It works fine for me.  I put in a little hickory during the low and slow so the steaks have a bit of a smoky, campfire taste, move them around a bit, flip a few times, and then when they're to temp, take them out and crank the fire up to 650° or so, put them back and sear for 1 minute a side.  No cast iron needed, great sear, no muss, no fuss.

SonVolt

Theophan said:

I do the low and slow part without the plate setter.  It's not ideal, maybe, but I, too, find taking out a hot plate setter just not appealing.  It works fine for me.  I put in a little hickory during the low and slow so the steaks have a bit of a smoky, campfire taste, move them around a bit, flip a few times, and then when they're to temp, take them out and crank the fire up to 650° or so, put them back and sear for 1 minute a side.  No cast iron needed, great sear, no muss, no fuss.

I do this too, especially for larger cuts and I find the taste better than using a deflector. I'm assuming because of the fat dripping into the coals thing.

rekameohs

StillH2OEgger said:

but just be sure you have a suitable landing spot for the platesetter because you do not want to dawdle after pulling it out of the BGE.

I bought three 1/2" copper plumbing Tees.  I set these on my tiled outdoor table, then place anything hot on them.  It lets air get underneath to help cool it down and keeps most of the heat off of the table.

The Cen-Tex Smoker

sear it first with the dome open then put in the platesetter to slowly take it up to temp. It's much easier to control that way. Searing an already hot steak makes it very easy to blast past your desired finish temp. I should put this on the unpopular opinion thread but reverse sear is for "suckers and losers".

pre-sear for the win!

lousubcap

Caveman for the finish.  You will get great crust and the temp will rise only around 5*F (depending on thickness).   You will have to pull the heat deflector and use long tongs once you get the lava lump going.  

The Cen-Tex Smoker

That is not burned salt btw. Salt does not burn. I just blow torched salt for a minute and this was the result:

johnmitchell

The Cen-Tex Smoker said:

That is not burned salt btw. Salt does not burn. I just blow torched salt for a minute and this was the result:

I see Jesus in that burnt salt

Ozzie_Isaac

The Cen-Tex Smoker said:

That is not burned salt btw. Salt does not burn. I just blow torched salt for a minute and this was the result:

Cool experiment!  I wonder if dripped some bacon or beef fat and repeated if you would get a black coating on the salt from the burned fat?

The Cen-Tex Smoker

Ozzie_Isaac said:

The Cen-Tex Smoker said:

That is not burned salt btw. Salt does not burn. I just blow torched salt for a minute and this was the result:

Cool experiment!  I wonder if dripped some bacon or beef fat and repeated if you would get a black coating on the salt from the burned fat?

we are about to find out but I know I can lay a salted steak in 1600 degree lump ad the salt does not turn black.

dbCooper

Adding salt to a pottery kiln causes it to vaporize and do desirable things to the glaze.  

nolaegghead

johnmitchell said:

The Cen-Tex Smoker said:

That is not burned salt btw. Salt does not burn. I just blow torched salt for a minute and this was the result:

I see Jesus in that burnt salt

Funny, I see a mushroom cloud.  I guess they're not mutually exclusive.

SonVolt

I see a little silhouetto of a man.

nolaegghead

nolaegghead

In my experience, searing steaks with a torch makes the steak taste burnt.  Might be fine for creme brulee though.

Ozzie_Isaac

nolaegghead said:

In my experience, searing steaks with a torch makes the steak taste burnt.  Might be fine for creme brulee though.

100% agree with you.  I see YouTubers do this, but I just do not like it.  It looks pretty, but flavors are off to me.  Especially with the oxyacetylene torch, but even the propane torch just tastes off.

Yno

I just use my gas grill with GrillGrates.

SonVolt

nolaegghead said:

In my experience, searing steaks with a torch makes the steak taste burnt.  Might be fine for creme brulee though.

I haven't personally seared a steak using a torch, but I think I remember Kenji saying as long as you have a heat source from the bottom (such as a hot cast iron pan) the off-flavors of the propane should combust. 

fence0407

Blackstone griddle - read my comment here https://eggheadforum.com/discussion/1226135/omg#latest

Mark_B_Good

I agree, too much of a hassle to take everything out, increase temp for a 2 min sear ... I normally go to my gas BBQ for finishing off at 500F to 600F to sear.  In fact my Napoleon has a 1200F side sear station that is brilliant. 

If you don't want to do that, then use a cast iron as others have stated, on the oven ... add butter.