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steak searing after sous vide

Bill_Barrick_475601

New to sous vide. have done steaks the past two nights. the first was pan seared and very nice. the second i seared with a Iwatani butane torch which came out without the same crisp caramelization. Can you tell me what i'm doing wrong? Video at https://www.facebook.com/bbarrick/videos/10211611530627757/.

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brian_martin2001

Video link doesn't work. Isyour profile set to private?

seijoed

Use a Bernzomatic style torch, the Iwatani is useless for the work; see previous comments on btu.

tshewman

+1 for @Johan_Edstrom_5586 's comment

mattpope

It's may not by getting hot enough. I currently use a MAP gas torch that I have in garage that seemed to get hotter than butane that I have used in the past.

Bill_Barrick_475601

sorry. it may be. i'll ck.

Bill_Barrick_475601

is the Iwatani enough for creme brulee? if not i'll toss it and go for a Bernzomatic.

Bill_Barrick_475601

i may stick to pan searing. i almost gave my husband a heart attack when i sparked the Iwatani butane torch.

seijoed

It sure is, I think that's really the target customer for it. Or like light sushi searing.