Torch is my favorite, but takes some practice. Saves some extra clean up. I've also used it as a reverse sear stand in. Smoke it at 225 until it gets to 120 internal, then hit with the torch. Get the smoke and the torch sear.
Love your videos! Do you take requests? Would love to see you do a science breakdown of how the shape of the smoker affects cooking and your expert advice on how to adjust. (round vs. square/box offsets, drum, verticals, etc.) Keep doing what you do!!
Same. Guga Foods/Sou Vide Everything did a similar test and the flamethrower/large propane torch won out. I also got the Harbor Freight torch and every steak I've served after using it has garnered rave reviews.
@@Gadget424 I always kinda doubted him because I'm somehow biased to wanting to like charcoal, I think because like his wife commented: "reminds me of summer". But this proves it! I'm sorry for doubting you papa Guga!
Another great method is searing in a pizza oven. I use my Ooni Karu (with a mix of wood and charcoal for the fuel), I get it up to temp (around 400-500C) primarily using charcoal, then add a few wood sticks to get the fire wafting over the steak/out the chimney. Sears in seconds.
I do 2.5 hours with a tube pellet smoker in my traeger and the temperature doesn't go above 100 degrees depending on ambient temp. Then throw it in a 550 degree 14.5 lodge skillet 1.5 minutes a side. My idea of medium rare perfection.
I really liked the experiment, I was really surprised and impressed by how well the propane blow torch seared, I always sear my steaks in cast iron, Thanks for the video I’m learning a lot on your channel.
This was hands-down the best taste test I’ve ever seen. I’m totally surprised that the propane torch was so good. I thought my favorite was the chimney but I do do it a little different. I put two metal skewers through the steak and suspended it over the coals so that there are no sear marks. Gonna break out the torch for my next steak cook. Thanks!
That's the way I do it now, saw this method on America's Test Kitchen and you need to flip about every 30 seconds. The sear marks are aesthetic but taste bitter.
I thought for sure the propane torch would produce a somewhat "off" flavor, even thought you don't get it from a grill. I may have to try this method as well. Maybe even crisp up some wings :P
I've only had them cooked over charcoal, cast iron and Blackstone. My favorite is over charcoal. Since it's been cold and crappy out I've been doing all my grilling in my fireplace. I've always heard if you use a torch you get a propane taste but both your tasters said there was no off-putting taste. So I might have to try that. Thanks Jeremy 👍👍
Fellow Brazos owner... I smoke the meat until it reaches desired temp (for me, that's around 125...usually less than an hour, depending on the cut), then I use the grate in the firebox to sear the meat over the live fire. (I mostly use Pecan, but sometimes I use Oak) The smoke flavor is just enough to NOT drive my kids away, and the sear works like a champ every time.
Welcome back to Louisville! My 1 comment would be for the chimney method. It didn't look like you had it hot enough. I typically fill mine up about half way with charcoal, then wait for the fire to reach it's max height and temp. 30 seconds a side seems to do the trick. I think that would result in less of a "charcoal-ly taste". Cheers!
Great video! I just purchased my first coal bbq and am dying to do my first pan-fried steak on a charcoal grill! Dying to expieience the flavour profile with the sear profile of the pan fry!
Yet another great video from Mad Scientist BBQ and another reason to share your channel. I am one that will fire up my vertical offset to smoke a couple of steaks to 120° and then sear them on a scorching hot 4 burner griddle (I get an extremely fast sear this way). When cooking inside I use cast iron (I have a great exhaust fan). I'm going to have to try the torch method. I was really surprised by your results. Keep up the great work.
MY MAN! When you went live I was asking about your take on sous vide/IC and voila you create this gem! Awesome work Mad Man, thank you thank you thank you
I sous vide all my steaks now, and I sear them with a bernzomatic ts8000 and a small camp style tank. Its small, fits on top of the fridge so my kid can't reach it, and I can do this on a rainy or snowy day without ever leaving the house...... was told though, be careful not to let the blue part of the flame touch the steak because that will give it that weird flavor you were asking about........ get you a small cooler I think they're made by coleman and cut a small circle at one end. It will insulate it mutch better than your plastic container
This is the method that I have been using for years and love it. I didn’t bother with the Coleman lid but use a piece of heatproof foam cut to the size of the cooler. Have tried so many different methods over the years and this is so utterly reliable and perfect.
Great video! I have tried 4 of the 5 you tested (yes, I sous vide the steaks).... I’ve not tried placing it directly on coals. My favorite, and my wife’s, is like your test over the chimney... but I built a fire in my Oklahoma Joe firebox and added a small chunk of mesquite.. it was maybe 3 inches above the fire and turned out the tastiest. The hardest part is not overcooking the steak... basically turning every 30 seconds until it was nearly blackened. Honestly, I gave up on the sous vide and went back to charcoal grilling... now playing on a Kamado Joe by searing directly over the fire until I get the sear I want then moving the steak to indirect until I hit 133 degrees... perfect!
I have tried this and it does add a nice smoke factor to the streak but at the same time it doesn't hit the traditional flavors as there is to much smoke that outputs the beef flavor
Another excellent video!! I have been experimenting as well, and so far, my favorite is flipping my Grill Grates upside down and "griddling" my steaks. They get a nice solid sear and everyone has been very pleased.
I did that a couple times... I stopped doing it because 1. Sometimes the chimney wouldn't fit over the steak and 2. Ash and small coals and other particles would fall onto the steak and I didn't like that.
I use the Oklahoma joe half time chimney, it’s very wide, you can fit a lot of meat under it, and also you have to use lump. Shake it right before you put it over the steak and it gets rid of the ashes
Jeremy,I sear with my smoker,last time with Grilgrates on top of my reg grates(campchef sg24 Wifi)btw at 500degs the GG were at 624degs but after watching you test next time am going to sear with the GG turned over to the flat side,to see how that looks compared to cast iron pan
the flat of the GrillGrates works pretty amazing, but I haven't done a side by side with cast iron yet, basically cast iron vs aluminum...on my list!!!!
By FAR the best analysis comparing searing methods. Outstanding work, and great taste-testers helping us. A+++ to everyone ... especially ... the Mad Scientist.
I did what you said for the chicken and ribs on my vertical offset. Couldn't have been more pleased with the results. Definitely my go to guide for anything bbq. Keep em coming buddy 🇨🇦
I've been using Grill Grates flipped upside down on top of a charcoal chimney with lump charcoal lately and I've used avocado mayo on them. The Grill Grates get really hot and when they're upside down it gives you almost full contact with the steak. I also put a brick wrapped in foil on top to press the steak and give it as good a contact as I can. That said, I'm thinking I need to try out my Blackstone griddle to see if I can get the same results as your cast iron test. I like using my cast iron but when I use it inside the house it creates too much smoke even with avocado oil and I haven't figured out a way to heat it enough outside. Maybe it would work on a chimney if I put a grate over it but when I put a cast iron directly on the chimney it didn't seem to work because it blocked off the flow of smoke at the top. I also see some people do an ice bath after the sous vide to lower the internal temp and give them more time to be able to sear without further cooking the inside of the steak but that's not as critical with thick cut steaks I guess.
Much thanks, Mad Scientist, So far, personally, my best results have been with cast iron. I have used a propane torch and found it left a taste on the meat. Now, that said, it was a smaller torch than the flame thrower you used. Perhaps my torch was less efficient than yours and the flavor I noticed was unburned propane, where as, your torch might have been more efficient, leaving less or none of the gases in the process. Thanks again for great real world content in all of your videos.
I was told you need to hold it far away from the meat so only the end of the flame touches the meat as that is where the gases are burnt up completely and thus not leaving that unwanted taste behind! But I’m no expert! Definitely worth a try though..
@@meals24u you are correct, if you hold the torch too close, you're just throwing unburned propane at it. Hold it back and magic happens. I use the torch every time I cook steak because I don't have to really clean up after it, just put it away
I like to sear on the stove in a cast iron pan and then bake at 425ish for a bit. Same thing with chops too. Full disclosure thats my chicagoland winter time way.
I cook all my Steaks on the grill using charcoal on a sear plate. they are excellent and cooked to perfection, I use Pineapple for a tenderizer in a zip lock for about 30 to 45 minutes, then I take them out and pat dry them with a paper towel, Season them and when the characole is ready at 400 degrees I cook the steaks for 2:00 minutes per turn, then flip then over and do the same, Perfect steaks everytime Med Rare! YUM!
The reason why the charcoal taste was so noticeable was because all of the lump wasn’t white hot. Some was still black which will let off funny flavors.
Great video, thanks for sharing. By the way, I have noticed the video editing in your more recent videos has really been kicked up a notch (go, Erica!). I will definitely be trying the propane torch method the next chance I get. Seems like a great "no fuss" way to get a great sear.
When I sous-vide steaks I typically sear on a hot cast iron WITH a blow torch. Not sure if this is better than either individual option but it's helpful if you don't have an outdoor grill to blowtorch the steak on. It also finishes faster as you're heating from both sides. I constantly flip and use the blowtorch to brown any spots that aren't browning as well from the cast iron.
I loved this review. I clocked my RecTec bullseye Rt-380 pellet grill with seat plates at 980 degrees F with thermoworks infrared. I wonder how a steak seared that high temp with wood pellets would have faired
A year later and I just came across this. When I sous vide a steak I sear it with a torch in a cast iron and add a compound butter to it to enhance the maillard and the flavour. Every one I serve a steak to that way says it's the best steak they've ever had. Keep up the awesome content! Between you, Chud's, and STCG, I've learned a ton. Even after years of cooking.
Great video. I will say this, the slight amount of oil in the pan makes a difference. Try a very small amount of oil rubbed on the steak after you pat it dry. Then give the chimney and flame thrower another try. I have also had best results with the chimney when the coals are ashed over at their hottest.
Very Interesting Jerremy. I love bluegrass and bluegrass gospel. So I enjoyed the music as you cooked the steaks. I also prefer a cast iron steak. I was surprised the flambeau method was so favored among your taste testers, compared to an infrared sear burner on the gas. Cast Iron FTW! Great video.
I understand the idea behind that, but the fact of the matter is that you look at your food before you eat it (I hope). The appearance plays into how much you enjoy the food, and judging that as part of the experience is perfectly valid.
"Now, apparently, I have a new way with a propane torch to try and get a great sear without having to drag out the cast iron." I, too, prefer to get out my propane blow torch than deal with the hassle of my cast iron.
Great video, any chance you can try 4 and 5 together? just out of curiosity to see if searing with a torch, when it's been sear with iron from the other side give you a better result
My Fellow Americans...Save The grease from your cooks. I just started a fire in with oak wood that was covered in snow, while snowing because I used the grease. It is 2/15/2021...9:15PM, Same area as The Mad Scientist. It's f'ing cold and snowing yet I was able to cook 8 Chicken breast (Soaked in apple cider vinegar and some store bought seasoning...Very Nice BTW) on a Weber Kettle.
Digging the content. Would have liked a little more intro into the Maillard Reaction; definitely not a full blown description, but an overview of what's happening would be awesome.
I've tried lots of searing methods, from throwing a steak under a broiler to using a heat gun. I've pretty much settled on propane torches. The first torch I tried was your basic Bernzomatic TS4000 with no attachments. Then I upgraded to a Searzall. The problem with both of these torches is that it took way too long to get a good, even sear. Now, I use a torch similar to the one you used (is that a SU-Gun?), but cost less than $30. This thing rocks. It puts a great char on my steaks in less than a minute per side, and I love the way it puts a nice crust on the meat without overcooking it. I will use cast iron from time to time, because I love the flavor imparted by basting the steak with butter, thyme, and maybe other herbs, but I'm too lazy to drag out my pan and then clean it after I'm done.
First...your wife is smoking hot! Who cares about anything else. Though HOT, her looks cant sear a steak? BUT.....back on subject.... Propane torch is easiest and a tie with Cast Iron Pan. Propane torch wins. Plus oil in pan might have influenced flavor. So Torch with a butter/rosemary will definitely win the day
To be "politically correct," I just bought an "immersion circulator" and since my cooktop is induction (and I don't have a cast iron pan), I used the sear burner on my Weber Summit. Results were very good, but the quality of Ribeye was not what I would have preferred (not marbled enough). I cooked the steak to medium rare. I have to say it was probably the best steak I've had in a long time. My usual method was tenderize the steak with a Jacquard, then vacuum marinate with Italian salad dressing overnight, then gas grill it. Results were never as good as with Sous Vide + sear. Shopping for a Su-V Gun!
Using a blow torch for pipe soldering is GREAT. I get paranoid every time I use the searzall attatchment though, because I don't like the flame blowing back into the nozzle.
Signed up for free trial of skill share. Followed their instructions to cancel but it said I don’t have an account to cancel. . No customer service to call. Now I just got billed $170. Billed $170 for an account they say doesn’t exist. Seems like a scam company to me. Very disappointed. Guess I’ll have to dispute with credit card company.
I sear all my steaks super rare by putting them between my butt cheeks and then waiting till I fart. The fart gives it flavor while it naturally sous vide. Remember the human body is at the perfect temperature for sous vide cooking. Just make sure the steak is vacuum sealed. This is by far MY most favorite way of cooking a steak. I finish the steak with just butter and I sous vide it in XXXtra VIRGIN OLIVE OIL,de-germed garlic, porcini powder, mustard powder, truffle salt, and black and white pepper. Cant just use black anymore these days. You gotta include that white pepper to be politically correct naw. Lemme know how dat rub turns out naw ya heeee urrr! JK on the butt cheeks part butt like, yeah pun intended, I thought it was funny so I said it. Love the content. Lookin forward to seeing more from you
I love my Su Vide Gun, my BBQ Dragon Chimney of Insanity, the flat side of my aluminum GrillGrates on my gas grill and my cast iron. They all give a great....and slightly different.... sear, but it might be time for some side by side experiments.....especially the aluminum GrillGrates vs the cast iron
It would seem the cast iron has imparted additional flavors from its accumulated seasonings. Would be interesting to do a blind test with the old cast iron vs a relatively new cast iron.
Old cast iron wins hands down...if it was taken care of. Did this test myself with an old Lodge cast iron and a new one and it was night and day. Old wins
@@Harryhyde69 when you say win, are you affirming the assumption that old cast iron imparts additional flavorings to the food cooked? The tester sure seemed to imply that during the blind taste test, and was the main point I’d like to see more videos on… As such, I suppose a caveat is needed: use old cast iron that’s been seasoned and cooked with the flavorings you’d like to taste!
I just got a Seaarzall and am looking forward to the results. I used a butane "Creme Brulee" torch on a Tomahawk last week and it was sooo juicy and delicious that I didn't mind that it was a bit overdone. It really surprised me. I guess my question is this, which is better the Searzall or Flamethrower Torch style? I'm late to the party on this but it seems that the latest propane torch has passed the Searzall and I'm wondering if I should too? HELP!!! Awaiting your reply
I have a question: There's a lot of talk about searing over ceramic infra-red searing burners today like we have in Napoleon, Blaze and Broil King grills. What do you think about that searing method? Thanks!
I feel so ashamed, I used to think that putting the grill lid down on a gas grill would head that summa' up! And thus putting a great sear on the 🥩. I see the error of my ways. Think I'm gonna try smokin' a ribeye, then taking a torch to it. Hopefully I'm not paying $50 when I go buy the ribeye. Stupid inflation - DOH!
Best for taste is and looks is cast iron or carbon steel. You can get a nice crust from a pan but you need to do this, 1. Get pan hot (a droplet of water should skate on top of the pan). 2. 30s sear 3. Flip steak 4. 30s sear 5. Remove steak and let rest for 1min (this is so the pan gets back up to temp). Repeat step 1 to 5 Now add butter and any herb you prefer (eg thyme) to the pan, Then sear until crusty. It will be still red and soft inside. Let me know how it goes! Christopher
Right now cast iron definitely. but in two weeks...ill be searing on my Yoder YS640s Pellet Grill with the Sear Plates. How do you not have a one of those Yoder Smokers...I mean....its Destiny.
You have a sous vide circulator now? 😃 Funny coincidence: I didn't watch these in date order, but in the very last video I watched, you specifically said you didn't have one, but might get one eventually. Now that I think about it, the algorithm probably "knew" I would react to that, based on comments of other viewers.
When you talk Sear an even full Sear will win everytime in flavor which is why 4/5 won. However, the cooking technique also plays a role. When you cook on coal or propane, searing then cooking you get different flavor profiles. The smokey, charcoal flavor for example. Find the best combo... Sear using Cast Iron like you did then finish over charcoal or propane to get your score marks and temp. Compare those two to the two you did in this and I bet you the results will be in surprising.
The charcoal chimney imparts too much charcoal flavor. I used to always do cast iron skillet and my family loves them. But then I got a masterbuilt gravity grill. I mix Hickory and charcoal and let me tell you, they are incredible with sous vide. Never had a better steak. Mild charcoal with wood smoke flavor. Just awesome.
Should be getting a torch for my birthday here in a month. Cast iron is great...except it's kind of not--in the house. Also it's fine for my wife and I (two steaks) and it'll do when I make three steaks, but if I go further, it becomes too long (especially inside the house).
Mad Scientist BBQ - I'd like to see you do the same type of test but cook them all on different types of woods - Laying them on the wood direct. No pan - no torch etc... See what everyone including yourself pick.
Pro Tip: If You like your shiny chrome grill grates to stay that way, keep them off the grill while you are starting your wood (I use wood) or coals. Once you have red glowing coals then put the grill grates on....You can thank me later. Stay Safe
You can also put cast iron directly on top of flavorizer bars for maximum ease of cooking. Just make sure they’re not rusty or they may break. If I’m cooking normally on Weber gas, I’ll shake the fuc out of the steak with the tongs to create a small grease fire. Helps with the sear. Does not work with filet. Filet requires cast iron / torch imo.
Those steaks were mad tasty
Dude! I was watching this video and was like I know that man!! Hope you are well my friend!
Yadkin county
A real scientist would've clinked the tongs before every flip. ;)
Very true
Pro move - clink the tongs at the dog and chase him around the yard with them a bit
Great video
Holy shit Alan Thrall commented on your video. A Viking!!
Thanks man.
Holy, alan thrall watches mad scientist too?!
Liked your "Walking with Jesus" song!! Oh, and the steaks were great too! ;)
More blind taste testing, please.
Planning on it
Torch is my favorite, but takes some practice. Saves some extra clean up. I've also used it as a reverse sear stand in. Smoke it at 225 until it gets to 120 internal, then hit with the torch. Get the smoke and the torch sear.
Yoooo, my thoughts exactly!
Never tried it but I definitely will!!
Love your videos! Do you take requests? Would love to see you do a science breakdown of how the shape of the smoker affects cooking and your expert advice on how to adjust. (round vs. square/box offsets, drum, verticals, etc.) Keep doing what you do!!
i love my harbor freight $20 torch. Superfast. I can sear anything regardless of shape. Easy, Quick, no cleanup. Hands down the Champion.
Same. Guga Foods/Sou Vide Everything did a similar test and the flamethrower/large propane torch won out. I also got the Harbor Freight torch and every steak I've served after using it has garnered rave reviews.
Got a link to the torch?
@@Gadget424 I always kinda doubted him because I'm somehow biased to wanting to like charcoal, I think because like his wife commented: "reminds me of summer". But this proves it! I'm sorry for doubting you papa Guga!
@@marlostanfield1087 Here's the one I use: www.harborfreight.com/propane-torch-with-push-button-igniter-91037.html
@@Gadget424 What do you sear on? The grill grate of an empty charcoal grill? Thanks for sharing! This is much more affordable than the Su-V-Gun.
The GUGA Gods were smiling down upon you, Jeremy. Word!
That was a good Gee Dubya impression.
Thanks!
Loving your impressions of Jeremy, Mr. Bush.
Cast iron plus torch at the same time. Crazy quick and delish
That torch next to the spray can had my anxiety on high alert 🤣
Fair enough. You and my wife both
I was thinking the same thing, lol.
Another great method is searing in a pizza oven. I use my Ooni Karu (with a mix of wood and charcoal for the fuel), I get it up to temp (around 400-500C) primarily using charcoal, then add a few wood sticks to get the fire wafting over the steak/out the chimney. Sears in seconds.
I do 2.5 hours with a tube pellet smoker in my traeger and the temperature doesn't go above 100 degrees depending on ambient temp. Then throw it in a 550 degree 14.5 lodge skillet 1.5 minutes a side. My idea of medium rare perfection.
2.5 hours at under 100°? Seems like that would be bacteria heaven, but I guess it works!
In Texas we just call that leaving it outside
WTH
Could you compare cave man steak with wood compared to charcoal
Really good idea. I hadn’t even considered that
@@MadScientistBBQ Yeah, the cave man steak over wood would be good, but also just grilling also over wood would be a good comparison, I think.
I really liked the experiment, I was really surprised and impressed by how well the propane blow torch seared, I always sear my steaks in cast iron, Thanks for the video I’m learning a lot on your channel.
This was hands-down the best taste test I’ve ever seen. I’m totally surprised that the propane torch was so good. I thought my favorite was the chimney but I do do it a little different. I put two metal skewers through the steak and suspended it over the coals so that there are no sear marks. Gonna break out the torch for my next steak cook. Thanks!
Let me know how it goes!
That's the way I do it now, saw this method on America's Test Kitchen and you need to flip about every 30 seconds. The sear marks are aesthetic but taste bitter.
I thought for sure the propane torch would produce a somewhat "off" flavor, even thought you don't get it from a grill. I may have to try this method as well. Maybe even crisp up some wings :P
I've only had them cooked over charcoal, cast iron and Blackstone. My favorite is over charcoal. Since it's been cold and crappy out I've been doing all my grilling in my fireplace. I've always heard if you use a torch you get a propane taste but both your tasters said there was no off-putting taste. So I might have to try that. Thanks Jeremy 👍👍
You only get that with a normal torch and only if you is the short blue flame. Start on the long lighter flame and you won't get it
lol guy is mad enough to bust out George W impression in 2021.
Infrared? Stake house sear is the way! Good video!
Fellow Brazos owner... I smoke the meat until it reaches desired temp (for me, that's around 125...usually less than an hour, depending on the cut), then I use the grate in the firebox to sear the meat over the live fire. (I mostly use Pecan, but sometimes I use Oak) The smoke flavor is just enough to NOT drive my kids away, and the sear works like a champ every time.
hillbilly guga foods
Welcome back to Louisville! My 1 comment would be for the chimney method. It didn't look like you had it hot enough. I typically fill mine up about half way with charcoal, then wait for the fire to reach it's max height and temp. 30 seconds a side seems to do the trick. I think that would result in less of a "charcoal-ly taste". Cheers!
Great video! I just purchased my first coal bbq and am dying to do my first pan-fried steak on a charcoal grill! Dying to expieience the flavour profile with the sear profile of the pan fry!
Bush was absolutely priceless too BTW 🤣
I've never beat my cast iron for sear. There's no comparison for flavour and consistency. What a great piece of equipment.
Yet another great video from Mad Scientist BBQ and another reason to share your channel.
I am one that will fire up my vertical offset to smoke a couple of steaks to 120° and then sear them on a scorching hot 4 burner griddle (I get an extremely fast sear this way). When cooking inside I use cast iron (I have a great exhaust fan). I'm going to have to try the torch method. I was really surprised by your results. Keep up the great work.
MY MAN! When you went live I was asking about your take on sous vide/IC and voila you create this gem! Awesome work Mad Man, thank you thank you thank you
I sous vide all my steaks now, and I sear them with a bernzomatic ts8000 and a small camp style tank. Its small, fits on top of the fridge so my kid can't reach it, and I can do this on a rainy or snowy day without ever leaving the house...... was told though, be careful not to let the blue part of the flame touch the steak because that will give it that weird flavor you were asking about........ get you a small cooler I think they're made by coleman and cut a small circle at one end. It will insulate it mutch better than your plastic container
This is the method that I have been using for years and love it. I didn’t bother with the Coleman lid but use a piece of heatproof foam cut to the size of the cooler. Have tried so many different methods over the years and this is so utterly reliable and perfect.
Bro that first song was 👌👌👌
Very very good background music like different sear methods
A infrared sear station would have been interesting to see
FYI you can do this by putting your chimney starter over the steak so it radiates down on the meat. It's pretty good too (alton brown idea, not mine)
I dig the music! Can you please let me know what you’re playing?
That's why you need to close the lid when cooking over charcoal, to trap in the smoke.
Science! Best BBQ channel on YT. That W moment tho.. Just needed an extra taste test by Randy!
Haha really good idea
Mad Scientist BBQ need more Randy!! Lol
Great video! I have tried 4 of the 5 you tested (yes, I sous vide the steaks).... I’ve not tried placing it directly on coals. My favorite, and my wife’s, is like your test over the chimney... but I built a fire in my Oklahoma Joe firebox and added a small chunk of mesquite.. it was maybe 3 inches above the fire and turned out the tastiest. The hardest part is not overcooking the steak... basically turning every 30 seconds until it was nearly blackened. Honestly, I gave up on the sous vide and went back to charcoal grilling... now playing on a Kamado Joe by searing directly over the fire until I get the sear I want then moving the steak to indirect until I hit 133 degrees... perfect!
My favorite wayt to sear a steak is on my Camp Chef sear box. It runs at 900 f and does a beautiful and tasty sear.
What about reverse sear? I start on the smoker, or in the oven and then finish by searing in the cast iron.
These were all reverse-seared. They were brought up to temp with sous vide before searing
sous is basically a fancy way of reverse searing
Ah. I missed that. That's what I get for watching between other things.
I have tried this and it does add a nice smoke factor to the streak but at the same time it doesn't hit the traditional flavors as there is to much smoke that outputs the beef flavor
@@mlepricon555 use oak or hickory wood or just charcoal
I surely would have thought the one cooked with the propane torch would taste like gas......very surprised it was the favorite....nice video!
Another excellent video!!
I have been experimenting as well, and so far, my favorite is flipping my Grill Grates upside down and "griddling" my steaks. They get a nice solid sear and everyone has been very pleased.
The Bush quote got your self a like bud lol
The chimney, you have to set the chimney on top of it. That way it doesn’t flare up! Guga method
Interesting idea! I hadn’t thought of that
You mean get the chimney going and put it on to of the meat? Guga fan here but haven't seen that method.
I did that a couple times... I stopped doing it because
1. Sometimes the chimney wouldn't fit over the steak and
2. Ash and small coals and other particles would fall onto the steak and I didn't like that.
I use the Oklahoma joe half time chimney, it’s very wide, you can fit a lot of meat under it, and also you have to use lump. Shake it right before you put it over the steak and it gets rid of the ashes
Hank Hill approves of this video!
I've been reverse searing venison backstrap on my offset. Smoke up to temperature then sear over an open wood fire in the fire box.
Jeremy,I sear with my smoker,last time with Grilgrates on top of my reg grates(campchef sg24 Wifi)btw at 500degs the GG were at 624degs but after watching you test next time am going to sear with the GG turned over to the flat side,to see how that looks compared to cast iron pan
the flat of the GrillGrates works pretty amazing, but I haven't done a side by side with cast iron yet, basically cast iron vs aluminum...on my list!!!!
Awesome Man!!! Thanks for doing this experiment- I’m trying Cast Iron Next!! 😊👍👍
Give a try to BBQ chimney, but placing the stake below the fire, not above
By FAR the best analysis comparing searing methods.
Outstanding work, and great taste-testers helping us.
A+++ to everyone ... especially ... the Mad Scientist.
I did what you said for the chicken and ribs on my vertical offset. Couldn't have been more pleased with the results. Definitely my go to guide for anything bbq. Keep em coming buddy 🇨🇦
yeah, those videos looked GUUUUD!
I've been using Grill Grates flipped upside down on top of a charcoal chimney with lump charcoal lately and I've used avocado mayo on them. The Grill Grates get really hot and when they're upside down it gives you almost full contact with the steak. I also put a brick wrapped in foil on top to press the steak and give it as good a contact as I can. That said, I'm thinking I need to try out my Blackstone griddle to see if I can get the same results as your cast iron test. I like using my cast iron but when I use it inside the house it creates too much smoke even with avocado oil and I haven't figured out a way to heat it enough outside. Maybe it would work on a chimney if I put a grate over it but when I put a cast iron directly on the chimney it didn't seem to work because it blocked off the flow of smoke at the top.
I also see some people do an ice bath after the sous vide to lower the internal temp and give them more time to be able to sear without further cooking the inside of the steak but that's not as critical with thick cut steaks I guess.
You can also chill/freeze the steaks for 5-10 min so you get the internal temp down - avoids over cooking while searing
Much thanks, Mad Scientist, So far, personally, my best results have been with cast iron. I have used a propane torch and found it left a taste on the meat. Now, that said, it was a smaller torch than the flame thrower you used. Perhaps my torch was less efficient than yours and the flavor I noticed was unburned propane, where as, your torch might have been more efficient, leaving less or none of the gases in the process. Thanks again for great real world content in all of your videos.
I was told you need to hold it far away from the meat so only the end of the flame touches the meat as that is where the gases are burnt up completely and thus not leaving that unwanted taste behind!
But I’m no expert! Definitely worth a try though..
@@meals24u you are correct, if you hold the torch too close, you're just throwing unburned propane at it. Hold it back and magic happens. I use the torch every time I cook steak because I don't have to really clean up after it, just put it away
I like to sear on the stove in a cast iron pan and then bake at 425ish for a bit. Same thing with chops too. Full disclosure thats my chicagoland winter time way.
Same here.
Wow Did he say drag out the cast iron?
I cook with cast iron almost every day. And you would to if you tired it.
Yeah, but it's heavy, so you have to drag it ;)
@@Kcignatius lol
I cook all my Steaks on the grill using charcoal on a sear plate. they are excellent and cooked to perfection, I use Pineapple for a tenderizer in a zip lock for about 30 to 45 minutes, then I take them out and pat dry them with a paper towel, Season them and when the characole is ready at 400 degrees I cook the steaks for 2:00 minutes per turn, then flip then over and do the same, Perfect steaks everytime Med Rare! YUM!
The reason why the charcoal taste was so noticeable was because all of the lump wasn’t white hot. Some was still black which will let off funny flavors.
True but also only searing it for 2 minutes isn't long.
If my chemistry teachers explained the material in the context of grilling and smoking, I would have aced chem I and II.
Great video, thanks for sharing. By the way, I have noticed the video editing in your more recent videos has really been kicked up a notch (go, Erica!). I will definitely be trying the propane torch method the next chance I get. Seems like a great "no fuss" way to get a great sear.
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When I sous-vide steaks I typically sear on a hot cast iron WITH a blow torch. Not sure if this is better than either individual option but it's helpful if you don't have an outdoor grill to blowtorch the steak on. It also finishes faster as you're heating from both sides. I constantly flip and use the blowtorch to brown any spots that aren't browning as well from the cast iron.
I loved this review. I clocked my RecTec bullseye Rt-380 pellet grill with seat plates at 980 degrees F with thermoworks infrared. I wonder how a steak seared that high temp with wood pellets would have faired
A year later and I just came across this. When I sous vide a steak I sear it with a torch in a cast iron and add a compound butter to it to enhance the maillard and the flavour. Every one I serve a steak to that way says it's the best steak they've ever had. Keep up the awesome content! Between you, Chud's, and STCG, I've learned a ton. Even after years of cooking.
Great video. I will say this, the slight amount of oil in the pan makes a difference. Try a very small amount of oil rubbed on the steak after you pat it dry. Then give the chimney and flame thrower another try. I have also had best results with the chimney when the coals are ashed over at their hottest.
Very Interesting Jerremy. I love bluegrass and bluegrass gospel. So I enjoyed the music as you cooked the steaks. I also prefer a cast iron steak. I was surprised the flambeau method was so favored among your taste testers, compared to an infrared sear burner on the gas.
Cast Iron FTW!
Great video.
do a blindfold taste test next time, i feel like the visuals affected their rating
I understand the idea behind that, but the fact of the matter is that you look at your food before you eat it (I hope). The appearance plays into how much you enjoy the food, and judging that as part of the experience is perfectly valid.
@@TheRonHockman we eat with our eyes, im just curious if a blindfold would deviate from this test.
"Now, apparently, I have a new way with a propane torch to try and get a great sear without having to drag out the cast iron." I, too, prefer to get out my propane blow torch than deal with the hassle of my cast iron.
Great video, any chance you can try 4 and 5 together? just out of curiosity to see if searing with a torch, when it's been sear with iron from the other side give you a better result
I'm willing to come eat steak. Can I be your friend?
My Fellow Americans...Save The grease from your cooks. I just started a fire in with oak wood that was covered in snow, while snowing because I used the grease.
It is 2/15/2021...9:15PM, Same area as The Mad Scientist. It's f'ing cold and snowing yet I was able to cook 8 Chicken breast (Soaked in apple cider vinegar and some store bought seasoning...Very Nice BTW) on a Weber Kettle.
The same result as Guga came to. I'm loving the propane torch!
Digging the content. Would have liked a little more intro into the Maillard Reaction; definitely not a full blown description, but an overview of what's happening would be awesome.
That’s a great idea. I should do a breakdown of what happens
I've tried lots of searing methods, from throwing a steak under a broiler to using a heat gun.
I've pretty much settled on propane torches. The first torch I tried was your basic Bernzomatic TS4000 with no attachments. Then I upgraded to a Searzall. The problem with both of these torches is that it took way too long to get a good, even sear.
Now, I use a torch similar to the one you used (is that a SU-Gun?), but cost less than $30. This thing rocks. It puts a great char on my steaks in less than a minute per side, and I love the way it puts a nice crust on the meat without overcooking it.
I will use cast iron from time to time, because I love the flavor imparted by basting the steak with butter, thyme, and maybe other herbs, but I'm too lazy to drag out my pan and then clean it after I'm done.
First...your wife is smoking hot! Who cares about anything else. Though HOT, her looks cant sear a steak?
BUT.....back on subject.... Propane torch is easiest and a tie with Cast Iron Pan. Propane torch wins. Plus oil in pan might have influenced flavor. So Torch with a butter/rosemary will definitely win the day
To be "politically correct," I just bought an "immersion circulator" and since my cooktop is induction (and I don't have a cast iron pan), I used the sear burner on my Weber Summit. Results were very good, but the quality of Ribeye was not what I would have preferred (not marbled enough). I cooked the steak to medium rare. I have to say it was probably the best steak I've had in a long time. My usual method was tenderize the steak with a Jacquard, then vacuum marinate with Italian salad dressing overnight, then gas grill it. Results were never as good as with Sous Vide + sear. Shopping for a Su-V Gun!
Using a blow torch for pipe soldering is GREAT. I get paranoid every time I use the searzall attatchment though, because I don't like the flame blowing back into the nozzle.
Signed up for free trial of skill share. Followed their instructions to cancel but it said I don’t have an account to cancel. . No customer service to call. Now I just got billed $170. Billed $170 for an account they say doesn’t exist. Seems like a scam company to me. Very disappointed. Guess I’ll have to dispute with credit card company.
I sear all my steaks super rare by putting them between my butt cheeks and then waiting till I fart. The fart gives it flavor while it naturally sous vide. Remember the human body is at the perfect temperature for sous vide cooking. Just make sure the steak is vacuum sealed. This is by far MY most favorite way of cooking a steak. I finish the steak with just butter and I sous vide it in XXXtra VIRGIN OLIVE OIL,de-germed garlic, porcini powder, mustard powder, truffle salt, and black and white pepper. Cant just use black anymore these days. You gotta include that white pepper to be politically correct naw. Lemme know how dat rub turns out naw ya heeee urrr! JK on the butt cheeks part butt like, yeah pun intended, I thought it was funny so I said it. Love the content. Lookin forward to seeing more from you
The cold grate method also gives you even crust on a grill.
I love my Su Vide Gun, my BBQ Dragon Chimney of Insanity, the flat side of my aluminum GrillGrates on my gas grill and my cast iron. They all give a great....and slightly different.... sear, but it might be time for some side by side experiments.....especially the aluminum GrillGrates vs the cast iron
It would seem the cast iron has imparted additional flavors from its accumulated seasonings. Would be interesting to do a blind test with the old cast iron vs a relatively new cast iron.
Old cast iron wins hands down...if it was taken care of. Did this test myself with an old Lodge cast iron and a new one and it was night and day. Old wins
@@Harryhyde69 when you say win, are you affirming the assumption that old cast iron imparts additional flavorings to the food cooked?
The tester sure seemed to imply that during the blind taste test, and was the main point I’d like to see more videos on…
As such, I suppose a caveat is needed: use old cast iron that’s been seasoned and cooked with the flavorings you’d like to taste!
I just got a Seaarzall and am looking forward to the results. I used a butane "Creme Brulee" torch on a Tomahawk last week and it was sooo juicy and delicious that I didn't mind that it was a bit overdone. It really surprised me. I guess my question is this, which is better the Searzall or Flamethrower Torch style? I'm late to the party on this but it seems that the latest propane torch has passed the Searzall and I'm wondering if I should too? HELP!!! Awaiting your reply
I have a question: There's a lot of talk about searing over ceramic infra-red searing burners today like we have in Napoleon, Blaze and Broil King grills. What do you think about that searing method? Thanks!
I feel so ashamed, I used to think that putting the grill lid down on a gas grill would head that summa' up! And thus putting a great sear on the 🥩. I see the error of my ways. Think I'm gonna try smokin' a ribeye, then taking a torch to it. Hopefully I'm not paying $50 when I go buy the ribeye. Stupid inflation - DOH!
Best for taste is and looks is cast iron or carbon steel.
You can get a nice crust from a pan but you need to do this,
1. Get pan hot (a droplet of water should skate on top of the pan).
2. 30s sear
3. Flip steak
4. 30s sear
5. Remove steak and let rest for 1min (this is so the pan gets back up to temp).
Repeat step 1 to 5
Now add butter and any herb you prefer (eg thyme)
to the pan,
Then sear until crusty. It will be still red and soft inside.
Let me know how it goes!
Christopher
Right now cast iron definitely. but in two weeks...ill be searing on my Yoder YS640s Pellet Grill with the Sear Plates. How do you not have a one of those Yoder Smokers...I mean....its Destiny.
You have a sous vide circulator now? 😃
Funny coincidence: I didn't watch these in date order, but in the very last video I watched, you specifically said you didn't have one, but might get one eventually.
Now that I think about it, the algorithm probably "knew" I would react to that, based on comments of other viewers.
When you talk Sear an even full Sear will win everytime in flavor which is why 4/5 won. However, the cooking technique also plays a role. When you cook on coal or propane, searing then cooking you get different flavor profiles. The smokey, charcoal flavor for example.
Find the best combo... Sear using Cast Iron like you did then finish over charcoal or propane to get your score marks and temp. Compare those two to the two you did in this and I bet you the results will be in surprising.
Very nice and very surprising results! Will be doing some NY strips tomorrow so you gave me some good ideas.
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Very interesting results,,,,seems the flat top is the best sear,,,,😍,,🇺🇸,,cook on,,👅👅👅
The charcoal chimney imparts too much charcoal flavor. I used to always do cast iron skillet and my family loves them. But then I got a masterbuilt gravity grill. I mix Hickory and charcoal and let me tell you, they are incredible with sous vide. Never had a better steak. Mild charcoal with wood smoke flavor. Just awesome.
@ Mad Scientist BBQ.. I really want that thermometer.. How can I get that one.. Ambient Temp
I usually use a stainless steel pan. You should try a comparison on it vs cast iron
Cast Iron basted with butter and herbs. Can’t do that with a torch.
Should be getting a torch for my birthday here in a month. Cast iron is great...except it's kind of not--in the house. Also it's fine for my wife and I (two steaks) and it'll do when I make three steaks, but if I go further, it becomes too long (especially inside the house).
*Wow, no Searbox??*
Something like an Otto Wilde, a Blazing Bulls or even a cheapo China box would’ve done well on this line up 🙌👌
After sous vide...I spray the steak with duck fat and use the grill blazer propane torch. Outstanding every time.
Mad Scientist BBQ
- I'd like to see you do the same type of test but cook them all on different types of woods - Laying them on the wood direct. No pan - no torch etc... See what everyone including yourself pick.
Pro Tip: If You like your shiny chrome grill grates to stay that way, keep them off the grill while you are starting your wood (I use wood) or coals. Once you have red glowing coals then put the grill grates on....You can thank me later. Stay Safe
Check out Guga Food Suis Vide Everything , Jeremy !!!
You can also put cast iron directly on top of flavorizer bars for maximum ease of cooking. Just make sure they’re not rusty or they may break. If I’m cooking normally on Weber gas, I’ll shake the fuc out of the steak with the tongs to create a small grease fire. Helps with the sear. Does not work with filet. Filet requires cast iron / torch imo.