Quote:
Originally Posted by cdcox
I use an iron skillet to cook my steaks (2.5" fillets). By the time the center is just warm (steaks starting at room temperature), I have plenty of crust just from my electric eye. In fact, if I leave the burner on HI the outside will be burned by the time the center is warm. If the fillet was 1", then I could see using a blowtorch, but for thick steaks it's overkill.
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Don't get me wrong - you don't cook on the skillet.
You sear on the skillet, then you get it over a fire. I agree, if you tried to cook steaks on something that hot, they'd be burned to a crisp before the inside was even close to rare.
I'd imagine you could do Tuna steaks like that, but certainly not beef. The torch is just for a 10-20 second sear.