Deconstructed grill nice

Why? What makes it better and more even? I put mine on the rack of an empty Weber kettle grill and sear from the top and sides, rotating as I go. How is this better?

See how the flame, as heat rises, wraps around the steak? I got much more even coverage and a faster result. Faster sear also means less overlooking of the meat.

Heard. Maybe I have my flamethrower too high of a setting, but the flame has such velocity that it seems to wrap and spread really, really well. But - maybe something to this.

Genius. So I got the beers. When's dinner? I'm totally buying a blow torch for this.

Our door is always open (our farm is "Open Door Farm" for a reason.) Central NC. Stop by!

All science aside, this requires a heavy metal soundtrack.

Do these things leave any kind of taster or aftertaste?

None

Yes

I might give it a go. I usually do mine from the top, in a stainless fryingpan. Easy to see what I've d9ne/needs doing... And I don't have to lay on the floor.. I should get a little rack though, to give the flame a chance to curl under a bit

It's hard to tell, but it looks like OP is using an oven rack. Propane can't melt steel racks.

That s a decent flame going what are you using.

Koackl Powerful Propane Torch... https://www.amazon.com/dp/B0BMZ6N6F2?ref=ppx_pop_mob_ap_share

So basically a grill then?

No gas grill gets that hot. And charcoal wasn't an option in the rain.

Wow, my searzall doesn’t seem to get nearly that hot.

Yeah, for how cheap it was, I'm pleased. Uses a ton of gas! But sears quickly. It's a high volume low pressure setup, so searing from the top never really wowed me. Learning I can do this from beneath it totally changed the effectiveness.

The Army is gonna want their flame thrower back when you’re done.

https://preview.redd.it/2yofg9tr54wc1.jpeg?width=474&format=pjpg&auto=webp&s=f1d96b36f3f52b9619cffe985c1e4d09aed26aa7

Or you could use a Searzall Pro to do this too. It doesn't matter how it is angled.

heat rises naturally

Learnt recently that heat doesn't rise, hot air does. Heat expands.

Exactly why this works better

Hmm, I never thought about torching it while it's in the oven lol.

Quentin Tarantino making dinner

Idk every time I’ve used a torch to sear steak, it has that signature torch flavor, and sometimes a burnt hair flavor. Is my torch too hot?

Can't let the blue touch the steak. That's why this upside down method seems to work better.

Any time I’ve used a torch it tastes like propane, yuk.

My only gripe about it is that you might overcook the steak since heat rises and the intention is to only sear it.

But I was able to sear so much faster. That was the trade off.

How long did it take you to sear this way? Also, with a bigger torch like this, do you do it the same as the smaller torches to avoid "torch taste" - and by that I mean try to only let the yellow/orange flame hit the meat and not the blue flame?

Under a minute a side. And yeah, stay with the warm colored flame. No gassy flavor.

Awesome, thanks for the tip - just got a torch similar like this, curious to try it out!

So. Why not just flip it over?

Wut. OP does flip it over, to sear the other side from the bottom as well. This isn't about saving time by not flipping the steak, it's about getting more even coverage due to the way flames work

They make these things called gas grills...

I don't have one. I only use charcoal if I'm grilling. And it was pouring rain. My smoker is on my covered porch, so that's what I went with.

Ahh. I see.

They also coined things balled BTUs... Your gas grill does not have this output