Propane torch searing works – but watch the flame

Yes, you can. But there’s a right way and a wrong way.

A propane torch will absolutely get your sous vide steak screaming hot fast. That’s the whole point – no pan, no oil splatter, no heating up the kitchen. You get a crust in 60-90 seconds while the inside stays exactly at 130°F. I’ve done it dozens of times.

The catch: most hardware store torches (think Bernzomatic) have a wide, sooty flame. That can leave a weird propane taste if you’re not careful. You want a torch head that gives you a tight, blue flame – like a Searzall attachment or a high-quality culinary torch with butane (if butane is available, it’s cleaner). But pure propane is fine if you keep the flame cone touching the meat and keep moving. Don’t hover.

Also: pat the steak bone-dry first. Moisture is the enemy of crust. And don’t torch too close or you’ll get a burnt exterior before the crust forms. Distance about an inch, constant motion.

Final thought: a cheap torch is better than no torch – but a good torch head makes this technique shine.