Charred sear

srid_866183

I eat ribeyes every day. I've come to prefer a char-style sear. Almost burning, and that black sear you see on the 2nd steak in the picture. It has that barbecue flavour as well.

However it takes a really high heat to get this sear. And the smoke is enormous. We don't have a good vent. I have to momentarily take off the two smoke alarms, open the windows and kitchen doors.

Anybody else do this? Is this normal?

Brandon_Byrd_40557

It's normal. I have to say, it's refreshing to see someone searing properly (as there are a lot of weaksauce sears in the sous vide community). My solution has been to use a portable burner and sear outside. I used to use induction, but that can be a pain because you also have to run power to it. Now I use an Iwatani 35FW portable butane burner.