record time. Finally, I flipped the steak back over
and torched the second side.
What about the problem of the uncombusted
propane leaving its telltale aroma? Turns out to not
be a problem in this case. Because of the heat of the
skillet and the increased convection caused by the
shifting heat of the pan, the propane gets plenty of
oxygen and heat, allowing it to fully combust,
leaving behind nothing but sweet, succulent, charred
beef.

SOUS-VIDE AND RESTING

We all know that it’s important to rest your

meat before serving. It gives time for the juices
inside to settle and thicken slightly, preventing them
from leaking out excessively when you cut into the
steak.
There are, as it turns out, some downsides to
resting: Namely, your steak will have a more
significant, crusty, snappy, sizzling crust when it’s
fresh off the burner than after it’s rested. This more
appetizing crust will subsequently lead to greater
production of saliva, which in turn will lead to a
juicier sensation in your mouth when you chew the
steak—or so the theory goes. There is something