Flame finishing = cook the steak to near target doneness on the BBQ,
then use a culinary torch to create a fast, even crust without
overshooting internal temperature.
Why
Precision: crisp crust without overcooking the center.
Control: finish anywhere, even if grill sear is inconsistent or
weather-limited.
Consistency: great after indirect grilling or sous-vide.
Flavor: rapid Maillard browning; fat cap renders cleanly with
minimal flare-ups.
How
Prep
Choose a 1–1.5 inch ribeye. Salt generously 45–60 minutes ahead. Pat
dry just before cooking. Optional: very light film of neutral oil.
Set up the grill (two-zone)
One hot side, one cool side. Cook indirect (cool
side, lid closed) to 10–15°F below your final target
(e.g., pull at 120–125°F for medium-rare).
Brief rest (optional)
3–5 minutes while you ready the torch; keeps juices calmer and
avoids overshoot.
Torch setup
Use a kitchen-safe butane/propane torch; a diffuser/searing
attachment helps avoid “torch flavor.” Work outdoors, good
ventilation.
Torch sear
Hold flame 2–3 inches from the surface. Sweep smoothly; do not park
the flame. Aim for deep golden-brown crust.
Time guide: ~30–45 seconds per side. Torch edges and fat cap
briefly.
Finish and season
Serve immediately (no long rest needed). Taste and adjust with flaky
salt. Optional: light brush of melted butter just before torching for
extra browning.
Safety and quality checks
If you smell fuel: increase distance, keep flame moving, or switch
to a cleaner-burning setup.
If center overshoots: pull earlier next time (5–10°F lower before
torch).
If crust lags: surface may be damp; dry more thoroughly before
torching.
Notes
Targets (guide): rare 120–125°F, medium-rare 130–135°F, medium
135–145°F (final after torch).
Works for other cuts; adjust pull temps and torch time to
thickness.