NY Times version of the frozen sear
(1) The NY Times sear looks far superior to that blog, especially when you can see the steak at 2:45-2:55. (although hearing them chew is awful)
(2) Has anyone used a blow torch? This intrigues me, if for no other reason because it looks fun.
(3) For the pan sear, he uses a
ton of oil compared to what I use...does anyone else use that much?
(4) Why do they only sear one side? I can think of reasons, but they aren't good reasons.