Steak is a dish that is so simple in its essence but can be nerve-wracking to prepare. Maybe it’s the indecisiveness of selecting common steak cuts and knowing how to cook them. Or maybe it’s the doubt that sets in when you’re standing behind the grill or pan unsure if overcooking that expensive piece of meat will ruin it. But there’s no secret; it’s all about getting a great cut of meat and following a tried and true cooking method.
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When Why and How to Burn a Steak
Possible techniques include the pan the grill and maybe a sous vide device if you’re feeling experimental. Not on the list: a blowtorch. While there are some gadget-minded folks who promote it the drawbacks far outweigh the benefits. First properly searing a steak requires an even crust and this jet burner by definition heats a specific area. Plus it raises the temperature too much—over 2000 degrees Fahrenheit—which means burning is impossible to avoid. The meat will likely taste bitter in places and have a gas smell giving it an unpleasant flavor. Add in the increased risk of fire and burn hazards and it’s easy to see why this option isn’t integrated with the old-school methods.
Learning how to sear a steak—or how to master the grill—means knowing how to achieve uniformity. The ideal crust and interior are achieved through consistent temperature control and frequent turning of the cut which ensures consistent cooking. This makes cast iron a popular choice—its excellent insulating properties make it great at retaining heat. For the same reason the best method for grilling steaks is to keep the meat over indirect heat. And while less viscerally entertaining sous vide is perhaps best for the job as it will maintain the temperature perfectly.
When you consider the advantages of each method it becomes clear that the burner’s strengths don’t match such qualities. The appliance is built to concentrate an incredible amount of heat in one spot. It will work slightly better on a very thin steak and with a metal screen to distribute the heat — this ensures smooth cooking. And it can also crisp up the outside after a sous vide though the pan works well for such applications too.
