Cooking shows are extremely popular in England. All you need to do is turn on the television and you are more than likely to come across a cooking show. One of the things which I have seen on some of these shows and which I have wanted to do, is to use a blow torch in cooking. Now as we celebrated my wife’s birthday recently, I decided to cook her favourite meal – Sous vide rib-eye steak with peppercorn sauce. But this time, instead of pan frying 30-45 seconds each side of the steak to brown it up, I used a blow torch which I had bought from Robert Dyas a while ago.
The blow torch was relatively inexpensive at £7.99 and the refill cost about £1.99 per canister. In the past I had been put off buying this as the butane canisters cannot be shipped when bought online as they are flammable. These would have to be bought from a shop such as a newsagent. But I was very pleased that Robert Dyas had both available to purchase.
Blow torch from Robert Dyas
The Sous vide Wagyu Rib-eye steaks were cooked in the afternoon and were allowed to rest after cooking. When they were ready to be served, I browned both sides of the steak with the blow torch and they were ready to serve.
Now I have to say that the blow torch method has a few distinct benefits:
1) it means no need to us a frying pan, which does toughen the outside of the steak a little – so with the blow torch, the outside of the steak gets the brown look while remaining nice and tender.
2) it imparts a more barbecue/grill flavour to the steak.
I can say that for us, of the two methods the blow torch way tastes the best for Sous vide steak. And if I can save on washing a fry pan, all the better.
Now to compliment the lovely steak and to celebrate my wife’s birthday, I chose a bottle of 1998 Chateau Rauzan-Segla from the Margaux region in Bordeaux France. Very nice indeed. I am pleased my wife enjoyed the meal. What better than to share a nice special (our wedding year vintage) bottle of wine with someone you love on their birthday.