evan_stone•26d agoProlific Poster

Fought my sous chef for 6 months about using a torch to finish steaks

I was dead set against it. Thought it was a gimmick that would just burn the outside. Then I watched him do a ribeye at La Parilla in Denver last spring, hitting it with a Searzall for about 45 seconds. The crust came out perfect, thin and crunchy, without overcooking the center. Has anyone else changed their mind on a tool they used to hate?

2 comments

2 Comments

anna75826d ago

Oh man, I was the exact same way. I told my buddy he was crazy using a blowtorch on anything but crème brûlée. Then I tried it myself on a cheap steak from the grocery store, just to prove a point. I ended up torching it so badly I set off the smoke alarm and had to eat my shame with a side of guilt. But I tried again, lighter touch, and now I'm that guy who brings a torch to tailgates. Guess I was the one who was wrong this whole time.

the_miles26d ago

Set off my smoke detector too, but I still stand by the torch.