Blowtorch Steak
There is something highly satisfying about using a blowtorch to blast a steak with flame, and that's the main reason why I bought one to begin with. I made this one again and it worked very well topped with chimichurri sauce.
Blowtorch Steak
There is something highly satisfying about using a blowtorch to blast a steak with flame, and that's the main reason why I bought one to begin with. I made this one again and it worked very well topped with chimichurri sauce.
Cooking Instructions
- 1
Freeze the steaks until they're frozen solid, at least six hours. When ready, preheat oven to the lowest setting (125°C on my oven)
- 2
On a skillet or oven proof dish place your steaks. Turn on blowtorch and apply the flame to the meat, keeping it about 5cm from the surface of the meat and moving slowly to avoid scorching spots, until the entire surface is browned. Turn over the steak and torch the other side in a similar way, and torch the edges as well if needed. The steak will look done though inside it is still probably frozen.
- 3
Put your steaks in the preheated oven. After 30 minutes, check internal temperature, and thereafter check internal temperature every ten minutes until temperature reaches the desired level of doneness (60°C medium rare, 63°C medium, 66°C medium well, >70°C well done).
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