Flame-searing meat

[SmokingPat]

I've wanted to try flame searing (via propane torch) for a while. The first attempt didn't work, since the simple $20 torch I bought extinguished when I turned it upside-down. Today I planned to smoke a tri tip roast, and went to the hardware store to get a proper pressure-regulated torch tip.
Wow - the effort was worth it! The meat reached 125 degrees, I seared it for about a minute per side, then sliced it for dinner. I didn't even notice a 'sear ring' when I sliced it, since the sear was so hot and quick. Even my wife noticed there was something better about the meat.
Wish I had pictures. Next time ...

Edit: I liked using the torch instead of a cast iron pan because a tri tip roast is odd shaped (somewhat like a boomerang), and I found myself pushing & rolling the roast around in the pan to sear the surface. Gets old really quick.
For a piece of meat with flat/almost flat surfaces (steak or chuck roast) a cast iron sear would be quick.

[MBMorgan]

If you’re serious about searing with a torch, give the Searzall attachment a try:



... works great.

[SmokingPat]

Oh, yeah. Searing would go quickly!

[holehogg]

FWIW any canaster torch will extinguish when turned upside-down or not work as effectively turned on its side.

[SmokingPat]

If you get the right top, it will work. At least work well-enough for searing meat. From the Berzomatic website:
"For work that requires inversion, we recommend a pressure-regulated torch, such as the TS3500 Multi-Use Torch or a cast body torch, such as the TS4000, BZ4500HS, or TS8000."