we bought a heat gun, to brown our sous vide steak. And we brought it to 110 degrees rather than the recommended 135 and it was perfect. Many years ago when I was looking for the trick to make a great steak I stumbled onto America’s Test Kitchen. They swore you should set your raw meat in the oven at 250 degrees and bring the meat to 90 before browning it in a super hot pan.
It worked, or some variation did. Then I discovered the Sous Vide which is a water bath that brings the meat, ver hours, to the exact temperature you want, then pull it out and brown it.
Then I found a funny guy on the internet who said blow torch it with a searzall torch
and i was off and running. Because we had bought a bone in ribeye the pan method wasn’t going to work. There was a recommendation of a very hot oven but doesn’t blow torching your steak sound like more fun. Unfortunately we couldn’t find one in the city so.. a heat gun it was, set to 1300 degrees.
Honestly, it was taking way too long so we heated the cast iron, seared it in in 3 minutes and used the torch for the bone.