The Art of Grilling

[deonb]

If you want to cook a steak perfectly, sous vide and a quick char on the grill.

Not the grill. Use an oxy-acetylene torch to sear it after the sous vide. Or oxy-map/pro for a cheap option.

Propane/air and NG/air is too cold and will cook the steak further before searing - the challenge is to sear the crust without cooking the layer right next to it:

 

[Brad Z]

Not the grill. Use an oxy-acetylene torch to it to sear it after the sous vide. Or oxy-map/pro for a cheap option.

Propane/air and NG/air is too cold and will cook the steak further before searing - the challenge is to sear the crust without cooking the layer right next to it:

View attachment 57816

I sous vide my meat about 5° under desired temperature to accommodate additional cooking from the grill. Of course I max out the flame for about 20 minutes or so, so the grill is really hot when I throw the meat on. My gray layer is slightly thicker that what in your picture.

 

[455 Bravo Uniform]

Plasma cutter. Cut your raw meat with it. No cooking needed. Heck, you could do it on the plate as you cut your raw steak.

 

[ktup-flyer]

Propane is for forklifts