Searing after sous vide

Do you recommend using a torch to sear the meat after sous vide? I'm specifically thinking of an easy way to sear a prime rib since there are multiple surfaces. Can you recommend a specific brand of torch that you like to use?

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FrankM_3301

You have a couple of options, depending on the results you are looking for: Very hot oven, grill, deep fry, or torch. For the most traditional result, I might go under a degree or two on the cook and finish in a hot oven. I have a Searzall torch, which I use quite a bit, but generally not for finishing meat. I am usually looking for a deeper crust, and I don't have the patience to torch it. So, for a cut that is flat, I generally go cast iron pan or grill. For a cut that is round, I'll go hot oil.

tshewman

See @Frank response. The bernzomatic are the typical go-to for finishing torches. They are also good for finishing oven sears. Some ovens (like gas) do not heat evening so when finishing uneven products (like whole chicken) it is easy to brown some spots and not others. So the torch can be used to access these spots not always reached by the less efficient ovens (like mine).