I've tried a blowtorch and a barbecue, but they're not as good as cast iron. Best results from just spending $15 on a second cast iron.
replyAre you just heating the bare cast iron to crazy hot temperatures and then putting the steak in?
replyI've thought about trying that, but I'd need to first strip the seasoning off the pan to avoid all kinds of nasty flavors. The second pan makes sense...
Reverse sear over sous vide -- moisture is the enemy of crust.
replyCheap knock off a Big Green Egg with hardwood charcoal can get to 650°F or so pretty quick, and does an amazing job of finishing up after a reverse sear.
A blow torch might be worth trying. I'd think it's still not as good as a hot broiler because it's heating a relatively small area.
replyI feel like I am better off with cast iron or stainless steel compared to slightly bigger torch. Stainless steel allowing some deglazing for sauce. Torch is still too small area and burns more so sears.
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