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Searing with a blowtorch

Saad_94717

I have tried searing steaks with a blowtorch.

I noticed that I got a better sear a more uniform crust if I coated the surface with a fat (oil/butter) before searing with a blow torch. When I didn't do so, the crust wasn't as good.

Can someone please explain why?

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Comments

tshewman

The fat fills in the tiny holes of air that are always present in things like steak creating a film that may accomplish a couple of things. More even transfer of heat across the product and limiting evaporation (to a degree). If using butter you all have dairy proteins and sugars that will caramelize.

lfmichaud

But in butter you have a lot of water. Maybe clarified butter would be better?

tshewman

definitely for searing. basting is obviously a different beast.

Saad_94717

Also, which would be better: blowtorching or cryo-frying a steak?

Brandon_Byrd_40557

Cryofrying (or just a standard deep fry) is always going to be better from the standpoints of speed and evenness of sear. Given the choice between a torch and a fryer, I'll take the fryer every time.