The Art of Grilling

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:

upload_2017-11-16_7-27-27.png
 
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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.
 
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.
 
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