Hotel Room Searing Challenge

I'll be stuck living in a small hotel room for a while, but I brought my trusty Joule with me and just made my first sousvide steak.

The problem, of course, is searing it at the end to get a decent crust on both sides.

Obviously I can't do this with a hot frying pan, as I don't want to smoke the place up. I'm not even sure cooking is welcome here, so I'm trying to remain low-key. Mind you, there's a decent fan in the bathroom. So anyway, any ideas would be much appreciated; thanks.

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Comments

brian_martin2001

Propane plumbers torch?

fisher23

I think in a hotel room either as @ brian said a torch or a light rub just for color and not worry about a sear.

Mason_72237

Searzall seems like a no brainer here

torridice_498271

You could get a small charcoal grill and finish it outside. Or just get a chimney starter and put a grate on top of that.

tshewman

Hi Stephanie, can you get to a hardware store (lowes home depot etc?). If so, pick up a torch. That's the easiest and most efficient. You can use an iron (don't ask how I know) and you will get a sear but it takes a long time (and they sometimes frown on he idea of leaving the iron a mess) not to mention, it was, I mean I heard ......it can be tough to clean.

Stephanie_170654

A blowtorch? I once tried this, figuring "this has to be the BEST way!" but no, it's ridiculously slow plus it scares the hell out of my cat.

brian_martin2001

It's not a preferred method for everyone

Brandon_Byrd_40557

+1 for the Searzall. It's pretty much built for this purpose.
If you don't want to spend that much money, a normal torch is the next-best alternative. There's a big range in power among torches, and the Bernzomatic TS8000 is the de facto standard for high-output torches to be used for post-SV searing. Plus, it's the recommended torch head for the Searzall if you eventually think you might want to go that route. Less powerful torches can take forever (as you note below). Regardless of the torch, though, you have to make sure to blot all the surface moisture from the steak before searing or it won't work well at all. Torching can take a bit of practice, so you might consider buying some cheap round steaks (or something similar) to practice on before you take a flame to your $30 ribeye (or whatever).

tshewman

you're taking your cat to the hotel?

Stephanie_170654

Motel6 is very pet friendly. Some people bring HUGE dogs and nobody has a problem. One guy has four pugs in his room, and it's fine.

tangma27

Just dont make anything that requires searing haha. Though i realize that doesnt answer your question. why not cook something that doesnt need to be seared? the list is endless

Stephanie_170654

I'd previously written off the Searzall as an expensive extravagance, but just out of curiosity I checked it out again and the price seems to have dropped pretty dramatically. I think it was about 60 bucks now, so I got it with the Benzomatic TS8000. So I'll soon be doing Hotel Garbage Sousvide steaks (the garbage can in my room is made of great, sturdy plastic and is the perfect size, lol). I will soon be eating the best steaks right in my cheap motel room. I guess I can lock myself in the bathroom when searing so that I don't scare the cat too much.