[brewbob]

I have used a propane welding torch. Something like this...

Amazon.com

Keep the torch moving!!!

I now use a small weber grill(jumbo joe) with charcoal just for searing steaks. Charcoal is preferred searing at our house. There is not a better sear flavor than a hot charcoal fire with steaks about 2 inches above the coals IMHO.

[paulajr]

This is the only way I cook steaks. We purchase amazing steaks from H&M farm in Webster, Sous Vide, and finish in cast iron. Always perfect.
We never order steak in a restaurant..ours are markedly better!!!



QUOTE=ohioshooter;2412415]I’ve been bragging about the Prime Grade Strip Steaks I bought at Sam’s. Until recently I’ve been frying them on my griddle. I recently dugout my Sous Vide and tried that. WOW, once you figure out the temp and time you want, they are fantastic. Two minutes in cast iron to brown and you’re ready for a treat.[/QUOTE]

[ohioshooter]

Originally Posted by JRcorvette

You can go right from the freezer to the Sous Vide… no defrosting needed

How much additional time to thaw?

[Cuervo]

If you're going to use a welding torch which I have used on occasions, I suggest you use a sous vide welding torch diversify attachment. It will help from burn spot and will help prevent tainting your food with a fuel taste.

[thelegges]

Originally Posted by ohioshooter

How much additional time to thaw?

It’s not about thaw time, considering each protein is different thickness. Your determination is when the temperature is achieved, then as you know the protein can be left at the temp for hours until you are ready to remove.

I rarely cook from solid frozen, but remove a few hours ahead. If dropped in solid frozen, a home unit would probably take 1-2 hours to come to temp. I would also drop in frozen when you start the device, that way the water will slowly warm the frozen steak