How to Flame-Sear a Sous Vide Steak with a Propane Torch

Finishing your steak with a propane torch gives you restaurant-quality browning right on your kitchen counter or back patio. For foundational advice on meal prep, consult [the main guide] covering thermal finishing tactics.

Step 1: Dry the Steak Thoroughly

!Step 1: Dry the Steak Thoroughly

Remove your cooked steak from the vacuum bag. Place it on a clean paper towel and press firmly across all surfaces. Moisture prevents high-heat searing, so ensuring the meat is completely dry is critical for a fast Maillard reaction.

Step 2: Prepare Your Torch Equipment

!Step 2: Prepare Your Torch Equipment

Attach your Adjustable Propane Cooking Flame Torch For BBQ And Outdoor Cooking securely to a 14.1 oz propane canister. Place the steak on a flame-safe surface, such as a wire cooling rack set inside a rimmed baking sheet or a cast iron pan.

Step 3: Ignite and Adjust the Flame

Use the one-touch ignition system to start the flame safely. Turn the adjustable propane flame control knob to increase the intensity until you achieve a focused, strong blue flame output reaching up to 2370°F (1300°C).

Step 4: Apply Sweeping Flame Motion

Engage the lock function for steady flame operation so you do not have to hold down the trigger continuously. Hold the nozzle roughly 2 to 4 inches away from the meat. Sweep the flame slowly back and forth across the steak's surface, watching the meat brown rapidly. The lightweight 7-9 oz build makes moving the torch easy and comfortable.

Step 5: Sear Edges and Rest Briefly

Tilt the torch to render edge fat caps and brown uneven crevices. Because the heat application is extremely rapid, your steak requires minimal resting time before serving.

Read the full guide: The Complete Guide to Searing Sous Vide Steak for the Perfect Crust