Steak Torch

Discussion in 'General' started by ryoung57, Dec 5, 2018.

  1. Mark151

    Mark151 Well-Known Member

    As a chef I don't use torches, to me it's just a gimmick, cast iron or what ever pan, seriously hot, sear quick
     
    5axis, R1Racer99, tony 340 and 2 others like this.
  2. Steeltoe

    Steeltoe Breaker of chains.

    :crackup:
     
  3. Phl218

    Phl218 Lemme ask my wife

    :stupid:
     
  4. Mark151

    Mark151 Well-Known Member

    sometimes I skip to the end with out reading things, sous vide has its purpose, you can do some really cool stuff with it for certain cuts of meat and lamb, venison. Especially the cheapest most tough cuts of meat. I was trained old school but a leg of lamb cooked 24 hours in a sous vide is hard to beat, or medium rare short ribs. There are certain cuts I won't do, rib eyes need fire and heat to melt fat, but something like a filet mignon with no fat can come out perfect every time with a quick sear, down to the exact degree you want it
     
    galloway840 likes this.
  5. ryoung57

    ryoung57 Well-Known Member

    The goal here is to simplify the process as much as possible without compromising too much on flavor. The propane grill doesn’t get hot enough (and it’s winter). The charcoal chimney takes too long (and it’s winter). Broiler smokes up the house and makes a mess. Cast iron smokes up the house and makes an even bigger mess.

    Based on the video I posted in the YouTube thread, I can literally pull the filet out of the water, open the pouch, pat it dry, torch it, and be done in a couple minutes with very little mess and no extra dirty dishes.
     
    pscook and cha0s#242 like this.
  6. Mark151

    Mark151 Well-Known Member

    Just cook how you want, thats the beauty, there is no rules to cooking, there are recipes, but does not mean you have to follow them exactly, thats whats fun, you screw up a dinner, trial/error, there is always tomorrow and the next day
     
    zrx12man and JBall like this.
  7. Mark151

    Mark151 Well-Known Member

    you can but I don't care what anyone says, a torch effects the flavor of the meat, save it for the creme brule, or just buy one try it, see if you like it. Its cooking a steak, not getting married:beer:
     
  8. Phl218

    Phl218 Lemme ask my wife

    There’s also plenty of people getting married who can’t cook a steak :D
     
    TurboBlew likes this.
  9. pickled egg

    pickled egg This page intentionally left blank

    Real men eat their steaks pasture to plate. Fuck all this fancy fire shit. :moon:
     
    crashman likes this.
  10. crashman

    crashman Getting slower every day

    I am unclear why you are worried about simplifying the process when you have already gone through an elaborate ritual of vacuum sealed it in a bag, cooked it for 4 days and then cut the nasty grey looking piece of meat out of its plastic...:Poke:
    All joking aside though, I think a quick sear on cast iron would be quicker and easier than fiddle fucking around with a torch.
     
    TLR67 and renegade17 like this.
  11. TLR67

    TLR67 Well-Known Member

  12. HPPT

    HPPT Admin/Mod

    Filet minion? Damn, man. I know we have everything on the BBS, but a cannibal has to be a first.
     
    zertrider likes this.
  13. zertrider

    zertrider Waiting for snow. Or sun.

    Despicable.
     
  14. Dave K

    Dave K DaveK über alles!

    Today's BBS topic is <drum roll> A Meat Torch! <golf clap>
     
    TurboBlew likes this.
  15. Venom51

    Venom51 John Deere Equipment Expert

    Sorry....I don't like a girl's steak.....it has to have some fat and texture. You can keep the filets.
     
    Steeltoe and TLR67 like this.
  16. dsapsis

    dsapsis El Jefe de los Monos

    Hanger *>>>>> Filet everyday, twice on Sundays.




    *if you can find them
     
  17. Phl218

    Phl218 Lemme ask my wife

    Filet Mignon is ok every now and then, but this is where it’s at:

    [​IMG]
     

    Attached Files:

    Mark151 likes this.
  18. Tristan

    Tristan Well-Known Member

    Thanks for reminding me, all you He-Man homophobes... haven't done a sous vide filet for a while. I did do some ribs last week- 16 hours at 165 then 2 hours on the pellet smoker. AMAZING as always.
     
  19. renegade17

    renegade17 Well-Known Member

    Tristan you old bone gobbler you!
     
    JBall likes this.
  20. Hyperdyne

    Hyperdyne WERA 15

    I like to throw in a sprig of rosemary and a garlic clove, but you are on point sir.
     

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