Anyone ever seared a steak with…

Dawgtired

A bernzomatic torch or something similar? Probably going to sous vide a prime rib roast, so I need to get a crust somehow. Planning on rare to medium rare.

loco_engr

I'd be curious if there would be an after taste from the bottled gas . . .

The Cen-Tex Smoker

I have. Its not great. Takes forever and you have to go over and over to get it even. A ripping hot cast iron is the best way. Ripping hot egg is 2nd. Run it under cool tap water until room temp before you sear. You can let it crust up longer without overshooting temp that way 

dmourati

https://youtu.be/qtFV73wpEAw?t=3047

The Cen-Tex Smoker

I have not noticed any gas flavors when i have done it. Same as a gas grill, just a little more up close and personal

JohnInCarolina

The Cen-Tex Smoker said:

I have. Its not great. Takes forever and you have to go over and over to get it even. A ripping hot cast iron is the best way. Ripping hot egg is 2nd. Run it under cool tap water until room temp before you sear. You can let it crust up longer without overshooting temp that way 

This is my experience as well.  In other words, I “agree”.

The Cen-Tex Smoker

Edit to add- I didn't notice it was a roast. You do not need to bring it down to room temp (in fact do not do that). I would 
let it rest a bit the broil it or put it in a dome-open bge at or near full tilt. 30-45 seconds a section should do it at those temps

a torch would take you forever to color up a roast.  

Dawgtired

It’s roughly a 12# roast, so not sure I have a cast iron pan large enough. Not opposed to buying one, just not sure how large to get.

Ozzie_Isaac

I have, as stated above it takes a while, and I personally do not like the flavor as much.  Not as much depth and more bitter notes than with a cast iron sear, or even a sear over a roaring flame.

Dawgtired

That’s exactly what I was afraid of. Any idea how large of a cast iron pan I’m going to need for a 12#?

The Cen-Tex Smoker

Dawgtired said:

That’s exactly what I was afraid of. Any idea how large of a cast iron pan I’m going to need for a 12#?

Broiler or 550 degree oven is better for a roast than cast iron if you dont have a grill that gets hotter. 

Dawgtired

The Cen-Tex Smoker said:

Dawgtired said:

That’s exactly what I was afraid of. Any idea how large of a cast iron pan I’m going to need for a 12#?

Broiler or 550 degree oven is better for a roast than cast iron if you dont have a grill that gets hotter. 

Thank you sir. Have you done a sous vide and sear? Would you set the SV for 126 or so to hit 131 after roasting?

The Cen-Tex Smoker

Dawgtired said:

The Cen-Tex Smoker said:

Dawgtired said:

That’s exactly what I was afraid of. Any idea how large of a cast iron pan I’m going to need for a 12#?

Broiler or 550 degree oven is better for a roast than cast iron if you dont have a grill that gets hotter. 

Thank you sir. Have you done a sous vide and sear? Would you set the SV for 126 or so to hit 131 after roasting?

I have a lot. Set it 131 then let it rest for a good 30 min before you crisp it up. It will color up in 10 min or less and that won’t get to the middle. As long as it’s easy to handle with bare hands on the outside (warm, but not hot) you will be fine. Keep an eye on it and turn as necessary to hit all sides. 

Ozzie_Isaac

The Cen-Tex Smoker said:

Dawgtired said:

The Cen-Tex Smoker said:

Dawgtired said:

That’s exactly what I was afraid of. Any idea how large of a cast iron pan I’m going to need for a 12#?

Broiler or 550 degree oven is better for a roast than cast iron if you dont have a grill that gets hotter. 

Thank you sir. Have you done a sous vide and sear? Would you set the SV for 126 or so to hit 131 after roasting?

I have a lot. Set it 131 then let it rest for a good 30 min before you crisp it up. It will color up in 10 min or less and that won’t get to the middle. As long as it’s easy to handle with bare hands on the outside (warm, but not hot) you will be fine. Keep an eye on it and turn as necessary to hit all sides. 

Spot on.  Big thing is the rest before crisping up.  If you do not rest, you will overcook it.

Dawgtired

Thank y’all for all the help. Anyone have a method (recipe) for making an au jus with the roasted bones

REB17

How long to SV a 12# at 131*?

JohnInCarolina

REB17 said:

How long to SV a 12# at 131*?

Two hours and 21 minutes, approximately.

REB17

seems fast to me. Wouldn’t it take that long at 300 in egg? I guess even if you cooked longer it would never get above 131 internal 

JohnInCarolina

REB17 said:

seems fast to me. Wouldn’t it take that long at 300 in egg? I guess even if you cooked longer it would never get above 131 internal 

Longer cook times impact the tenderness of the final product.  At some point, you get something that’s very broken down.  With SV you need to think of time as another ingredient, just like temperature.  Here’s a pretty good guide:

https://www.seriouseats.com/food-lab-complete-guide-to-sous-vide-steak

REB17

Thanks. But a 12lb rib roast?  

The Cen-Tex Smoker

Chef steps says 6 hours. And that is for a 3 bone roast. 

Canugghead

@REB17 perhaps this? 
https://tinyurl.com/yxc39rsp

SonVolt

I wouldn't use a straight torch, but a Searzall attachment works really well. It was created by Dave Arnold, the founder of the Culinary Technology dept at the French Culinary institute. 



http://www.bookeranddax.com/searzall

JohnInCarolina

REB17 said:

Thanks. But a 12lb rib roast?  

Sorry.  I had misread that as 12 ounces, which is obviously very different.  I’ve never done a sous-vide treatment of a roast that large.  You’ll likely need quite a bit more time for sure.  

Ozzie_Isaac

JohnInCarolina said:

REB17 said:

Thanks. But a 12lb rib roast?  

Sorry.  I had misread that as 12 ounces, which is obviously very different.  I’ve never done a sous-vide treatment of a roast that large.  You’ll likely need quite a bit more time for sure.  

You're the grinch who almost ruined Christmas dinner!

JohnInCarolina

Ozzie_Isaac said:

JohnInCarolina said:

REB17 said:

Thanks. But a 12lb rib roast?  

Sorry.  I had misread that as 12 ounces, which is obviously very different.  I’ve never done a sous-vide treatment of a roast that large.  You’ll likely need quite a bit more time for sure.  

You're the grinch who almost ruined Christmas dinner!

Just part and parcel of my efforts to ruin the forum man!