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Weedburner to Sear my Steaks

zosobao5150
zosobao5150 Posts: 133
in EggHead Forum
That's right. Yesterday I did two sous-vide flat iron steaks at 134 degree F. Took them off to sear. Lit up the egg about 45 minutes prior, but the temp was not adequate for searing. Put the steak on the egg and could tell that I would overcook the insides if I waited for a "normal" sear.

Lit the harbor freight weedburner, put it at about a medium-low output and proceeded to put a very nice sear on the outside, with very little incremental cooking on the inside. My only mistake was I had some pepper on the steak that instantly burned. I did not pull on the handle of the weedburner for more flame at any time, but simply used the round control near the handle for flame adjustments.

There was no sign of an off-taste or even hint of propane. Unfortunately, no pics and the steaks were spectacular. Somebody want to tell me why this is a bad method??
XL BGE
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Comments

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    not a bad method. i believe a lot of sous vide fans will blast stuff with a torch for some sear.

    like doing crem brulee, right?

    i like the smoke from a sear over coals, personally
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  • Theophan
    Theophan Posts: 2,656
    I saw a test, probably Kenji, though I don't recall, of different ways to sear, one of which was the Searzall, which looks like it would work a lot like a weed burner, and I was surprised that it didn't look like a great method to me.  I know most people here prefer CI, but I'm very happy with about a minute a side at 650° on my Egg.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Theophan said:
    I saw a test, probably Kenji, though I don't recall, of different ways to sear, one of which was the Searzall, which looks like it would work a lot like a weed burner, and I was surprised that it didn't look like a great method to me.  I know most people here prefer CI, but I'm very happy with about a minute a side at 650° on my Egg.
    flames are actually cooler than the radiant heat off lump, so the sear is a little different i would think. 

    and searing on CI is different altogether.  i like CI and searing over lump, but i can understand the torch thing.  just seems funny to soak the steak and then torch, and to never see fire
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